2 chicken breasts
Teriyaki sauce or marinade
2 ribs of celery, thinly sliced
3-4 green onions, chopped
1/4 c. sliced almonds, toasted
1 small can of Mandarin oranges, drained and cut in half
1 small can pineapple tidbits
1/2 c. mayonnaise
Salt and pepper to taste
Croissants or pitas
Marinate chicken in teriyaki sauce for several hours. Grill, cool completely and chop. In a bowl, combine chicken, celery and green onions. Add mayonnaise and 2-3 more tablespoons of teriyaki sauce to taste. Stir well, cover and refrigerate for several hours.
Right before serving, add oranges, pineapple, and nuts. Season with salt and pepper to taste. Serve on a croissant roll with lettuce leaves. Serves 4-6.
Notes: I've never made chicken salad sandwiches before (not sure why!) and when I came across this recipe in Our Best Bites I book marked it and saved it for a hot summer day. I'm glad I did! These were so delicious, flavorful and a nice twist on the average chicken salad.
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