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.