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    California Chicken Salad

    2 chicken breast halves
    2 stalks celery, chopped
    1 carrot, julienned
    1/4 cup slivered almonds, toasted
    1/3 cup Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple
    1/4 cup vegetable oil
    2 tablespoons distilled white vinegar
    1 teaspoon sugar
    1 teaspoon minced fresh ginger root
    Avocado or cantaloupe slices

    Cook chicken in enough water to cover in covered saucepan 15 minutes, or until no longer pink in center; drain and chill.

    Remove skin and bones; shred meat with fingers into large bowl. Add celery, carrot and almonds.

    Combine teriyaki baste & glaze with honey & pineapple, oil, vinegar, sugar and ginger; pour about 1/3 cupful over chicken mixture. Toss together to coat all ingredients.

    Arrange fruit slices on individual plates; top with chicken salad. Drizzle desired amount of remaining dressing over fruit.

    Makes 4 servings

    This recipe created by Kikkoman.

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