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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Kikkoman.