2 chicken breasts
Teriyaki baste and glaze (by Kikkoman)
2 stalks celery
1/3 c sliced green onions, chopped
1/4 c sliced almonds, toasted
1 mango, cut into smaller cubes (or 1 small can of mandarin oranges)
1/3-1/2 c mayonnaise
Salt and Pepper to taste
Croissants
Lettuce leaves
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. 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. Add 2-3 (or more!) tablespoons of the teriyaki sauce to taste. Refrigerate for several hours.
Right before serving add mango and nuts. Season with salt and pepper to taste. You might want to add more mayo or teriyaki sauce. Serve on a lettuce leaf in a croissant (or pita).
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