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
Ann, I have used non-fat plain yogurt in many things replacing mayo. It is a bit wetter but does a good job for those who are cutting calories or don’t like mayo. Good luck!
Greek yogurt doesn’t have the ‘wet’ factor and is soooo thick and creamy and very healthy when you get the nonfat kind. I use it to substitute mayo as well and I like it better than regular ‘American’ plain yogurt. Try it if you haven’t before!
Is there something else I could use in place of mayo? Thank you!
My husband had his gallbladder out too. As I recall it became work for me. I think it is cute that you are so optimistic about the desert being posted…lol
Sindy–Ha! You’re so right about it being work for us! Don’t think I wasn’t a bit relieved when they said he’d be in the hospital for 4-5 days; someone else can deal with his man pain… 🙂
I had my gallbladder taken out New Years Eve! Please give your husband my best wishes!
On and P.S. I hope your husband is ok!
Oh dear. I have recently become obsessed with chicken salad and this one looks awesome! I would probably use the oranges though. I don’t have a grill (I know *gasp!*) thanks to the fact that our city will only allow small propane tanks on apartment balconies and we couldn’t find one so out the grill had to go. But I promise I will find a way to get some grilled teriyaki chicken. Seriously I’m drooling here.
You are amazing for doing a post on such a crazy day.We love you and hope you hubby is feeling better soon!
This looks really good. I make teriyaki chicken all the time and this is a great lunch for my leftovers. Great summer recipe for when it is too hot to cook to. BTW…awesome Cinco de Mayo recipes yesterday! Next year I am going to have a party and incorporate some of your recipes. DELISH!
This looks really good…my husband generally does not like stuff like tuna salad, chicken salad etc. due to the mayo. I think I’ll try this sometime, though, and see how it goes over. Also, I hope your husband’s surgery went well. I had my gall bladder removed a few years ago. Recovery was not fun but I am soooooo much happier now that it is gone. It was causing a number of issues that I didn’t even realize were related, like a really bad back ache! Anyway, wishing him a speedy recovery.
Yummy!! I wish my hubby enjoyed fruit with meat, and mayo for that matter. For my next Bunco night, I am for sure going to try these!