I’ve been making this chicken salad sandwich recipe ever since my sister brought it to a bridal shower (I can’t say how long ago it was without feeling old, and I can’t say “a number of years ago” without sounding old, so we’ll just say “awhile back.”)  She originally made it with Mandarin oranges, but I also love it with mangoes. The only piece of advice that I have is to find one that is VERY ripe; otherwise, the other flavors in the salad will overwhelm the flavor of the mango.

It starts with grilled Teriyaki Chicken,

and some diced celery and green onions.

Mix that up with some mayo and teriyaki sauce and chill in the fridge.

While that’s chilling you can chop up your mango,

And drain your pineapple

And toast the nuts…

Then right before serving, you toss it all together.

Serve on croissants or pitas with a lettuce leaf.  Simple, elegant, and delicious!

Teriyaki Chicken Salad Sandwiches
This chicken salad sandwich puts a fun spin on an old classic with the sweet addition of teriyaki sauce and pineapple.
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  1. 2 chicken breasts
  2. Kikkoman Teriyaki Baste and Glaze or 1 recipe of Teriyaki Sauce
  3. 2 stalks celery, finely chopped
  4. 1/3 C sliced green onions, chopped
  5. 1/4 c. sliced almonds, toasted
  6. 1 mango, cut into small cubes (or 1 small can of Mandarin oranges, drained)
  7. 1 small can pineapple tidbits OR roughly-chopped chunks
  8. 1/3-1/2 c. light mayonnaise
  9. Salt and pepper to taste
  10. Croissants or pitas
  11. Lettuce leaves
  1. 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.
  2. 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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