teriyaki chicken salad sandwich*

My little sister is the cutest! Last night she came over to hang out with me and do a little yoga. I have never done yoga in my life, but my best friend Ashley was telling me that she discovered that there was yoga on Xfinity on Comcast. I decided to look it up and check it out the other day and I had no idea how hard yoga is! It is definitely a workout. Anyway, I decided that I should give it a shot so I invited my sister to join me in this adventure. So she came over with my little nephew Xander (love him!) and we about died doing yoga! I didn't know my body could twist/bend that way. It was an experience to say that least!

So once the torture was over, we ordered some Chinese, since it is so healthy and all, and just hung out. My little nephew is only 5 weeks old and I have babysat the little guy 3 times. I asked her how she dared have me watch him so much, when I don't even have kids myself. She said that she sees the way I take care of my dog, so knew I would do a good job. HAHA! That is sad! I told you little Tankers is spoiled! I cracked up for a good 5 minutes! Oh man...

This sandwich is so delish! I love chicken salad!! However, I do not love chicken salad with grapes. I don't know why, but mixing fruit with my meat seems weird. This recipe has mangoes and pineapple in it, so I'll admit, I was skeptical. Especially because I am not a huge fan of mangoes. Let me tell you, it works! The teriyaki sauce mixed with the mayo is pure heaven, and the crunchiness of the toasted almonds is magical! I tried to be good and eat it on a piece of whole wheat bread, but let me tell you it was hard to turn down the buttery croissant! I am sure the combo of this amazing chicken salad and the croissant would have been to die for!

Teriyaki Chicken Salad Sandwich
from Our Best Bites

2 chicken breasts
Kikkoman Teriyaki Baste and Glaze
2 stalks celery, finely chopped
1/3 C sliced green onions, chopped
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 c. and go from there. Add 2-3 (or more) tablespoons of Teriyaki sauce to taste. The thickness of the Kikkoman Baste and Glaze (or the homemade recipe) 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–if you need it, go for it! Serve on a lettuce leaf in a croissant or a pita (or by itself if you feel the urge!)



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