As the weather warms up, I like to look for recipes that are on the light side to serve to my family for lunch and dinner. This is an easy recipe to make; especially on those warm days when you don't want to heat up your kitchen. This Grilled Teriyaki Chicken recipe is tossed with green onions, tropical fruits and mixed in a creamy teriyaki sauce. Serve this salad on a bed of crisp lettuce or on sliced croissants.
Teriyaki Chicken Salad
recipe adapted from ourbestbites.com
2 chicken breasts
11/2 c. Kikkoman Teriyaki baste and glaze
2 stalks celery, finely chopped
1/3 c. sliced green onions, chopped
1/3-1/2 c. light mayo
1 mango, cut into small cubes or 1 (6 oz. can) Mandarin Oranges
1 (8 oz. can pineapple tidbits or roughly chopped chunks
1/4 c. sliced almonds
salt and pepper to taste
Croissants or pitas
Reserving about 2/3 c. of Teriyaki sauce, marinade chicken in the remaining sauce for at least 4 hours. Grill chicken on medium heat for about 7 minutes per side, basting regularly with some of the reserved sauce. While the chicken is grilling, combine the celery and green onions in a small mixing bowl or a plastic storage container with a lid. When the chicken is done, allow to stand for about 10 minutes and then cute into bite-sized pieces. Toss with celery and onions and then add may and mix thoroughly. Start with 1/3 c. and go from there. Add 2-3 T. Teriyaki sauce to taste. You want some of the teriyaki flavor, but you also don't want it to be overwhelming. Refrigerate for at least 4-6 hours. Just before serving, add mango or oranges, pineapple and nuts. Season with salt and pepper to taste. Serve with lettuce in a croissant or pita or on a leaf of lettuce.