I’ve been making this recipe for Teriyaki Chicken Salad Sandwiches 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.”)
One thing I love about it is that it’s flexible and can be adjusted to whatever you have on hand–fresh pineapple on sale? Use it! Mangoes sound like a pain? Pop open a can of mandarin oranges! Have some leftover sunflower seeds from that time your kids basically held you hostage at the grocery store unless you bought some and then they promptly forgot about them? Bam. It’s great for hot summer nights, showers or luncheons, or locking yourself in a closet and eating it by yourself because your kids are doing this (this was from a few years ago, but it’s still 100% applicable today):
https://www.instagram.com/p/i2ODOYNeqV/?taken-by=kate_ourbestbites
You can grill your own Teriyaki chicken (try whipping up a batch of this Teriyaki Sauce–you can use it in this recipe, too!) or buy some pre-grilled chicken at the store. Usually I’m 100% for using rotisserie chicken in chicken salad, but this recipe tastes so much better when you used grilled chicken. Toss it together with some diced celery and green onions, a little mixture of mayonnaise and Teriyaki sauce (you need something a little thicker like Kikkoman Teriyaki Baste and Glaze or our homemade sauce), cubed mango (click here for an awesome tutorial on how to manage that pesky fruit!)!, diced pineapple (fresh is awesome, but canned works well, too), and sliced almonds or shelled sunflower seeds. Then just serve it on sliced croissants with a leaf of lettuce!
Teriyaki Chicken Salad Sandwiches
Ingredients
- 2 chicken breasts
- Kikkoman Teriyaki Baste and Glaze
- 2 stalks celery finely chopped
- 1/3 cup sliced green onions chopped
- 1/4 cup 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
- Lettuce leaves
Instructions
- Marinate chicken for at least 4 hours. Grill for about 7 minutes per side. 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 cup 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!)
Notes
substitutes and variations
Chicken breasts: 2 pre-grilled chicken breasts or 8-12 ounces grilled chickenTeriyaki Baste & Glaze=1 recipe of our Teriyaki Sauce
Sliced almonds=sunflower seeds
Mango=1 small can drained Mandarin oranges
Canned pineapple=1/2 cup chopped pineapple
Questions & Reviews
I hope your husband is doing alright and wishing him a quick recovery! My MIL had her gall bladder removed a few months ago, and she went on a 3 week vacation to Peru and the Galapagos a week later. So hopefully his recovery goes as well! I can’t wait to try this recipe! I’m going to make it for my girlfriends in my monthly crafty get-together. Sounds perfect for that.
THANK YOU! I was just looking for a recipe to make for our family Mother’s Day gathering. Yay!
This is going on my list this week!! I just made my Lemon-Pepper Chicken Salad though, so hopefully my family doesn’t get chicken saladed out. LOL 🙂
I love chicken salad sandwiches! It’s the main reason I go to wedding receptions (j/k ………. ). 🙂
I found this one in the cookbook a couple of weeks ago and tried it out. It was a nice change from the traditional chicken salad.
I have never left a comment here before but I think it is high time that I did since I stalk your blog pretty much daily. I have loved every recipe that I have tried from the two of you and was just wondering if you ever planned on heading south ever as in Arizona??? Me and one of my friends always talk about “if” you ever came down here… Anyways we love what you do and would love to meet you someday.
I’m glad you are entering the world of comment-leaving! In terms of book signings, we go where they send us! We do have lots of fans in Arizona though- so maybe we’ll head down there!
My mouth is watering! I cannot wait to make this!
How perfect for summer! Looks great!
I made this all the time before I switched to a plant-based diet. It is delicious!
Just curious…have you ever used costco canned chicken in this recipe or shredded chicken breats? If so, is it just as good?
I probably wouldn’t, just because the whole grill factor here totally kicks this up a notch. And, by the way, you’ve TOTALLY reminded me about this recipe and now I want it! 🙂