This was an AWESOME chicken salad recipe! I found it over at Our Best Bites, I love that site! I think this will be our new go to chicken salad recipe.
2 chicken breasts
Teriyaki baste and glaze
2 stalks celery, finely chopped
1/3 c. sliced green onions
1/4 c. sliced almonds, toasted
1 mango, cut into small cubes or 1 small can of Mandarin oranges, drained
1 small can pineapple tidbits or roughly- chopped chunks
1/3-1/2 c. light mayonnaise
salt and pepper to taste
croissants or pitas
lettuce leaves
Marinate chicken for at least 4 hours. Grill. While chicken is grilling, combine celery and green onions in a small mixing bowl or a plastic storage container with a lid. When chicken is done, allow to stand for about 10 minutes and then cut into bite-sized pieces. Toss with celery and onions and then add mayonnaise and mix thoroughly. Start with 1/3 cup ad go from there. Add 2-3 (or more) tablespoons of Teriyaki sauce to taste. The thickness of the teriyaki baste and glaze is important because it helps keep the dressing from becoming too runny. You want to add some of the yummy teriyaki flavor, but you also don't want it to be overwhelming. Refrigerate for several hours. Right before serving, add mango, pineapple and nuts. Season with salt and pepper to taste. You may need to add more mayo and/or teriyaki. Serve on a lettuce leaf in a croissant or pita.
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