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 Mandarin oranges, drained)
1 small can pineapple tidbits
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 is important because it keeps 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.
Serves 4-6
WW points: about 11 (old) including 5 point croissant, regular mayo.
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