Teriyaki Chicken Salad

This is one of my favorite things to take for lunches.  It is the thing I make when I need to get back in the habit of taking a lunch to school, but nothing sounds good.  I have made notes throughout the recipe. 

Adapted from: http://www.ourbestbites.com/2011/05/teriyaki-chicken-salad-sandwiches/

2 chicken breasts
Kikkoman Teriyaki Baste and Glaze or 1 recipe of Teriyaki Sauce
2 stalks celery, finely chopped
1/3 C sliced green onions, chopped
1/4 c. sliced almonds, toasted
1 mango, cut into small cubes (or 1 small can of Mandarin oranges, drained) I think both mangos and mandarin oranges are disgusting, so I leave this out.
1 small can pineapple tidbits OR roughly-chopped chunks
1/3-1/2 c. light mayonnaise
Salt and pepper to taste
Croissants or pitas
Lettuce leaves

THis is kind of a labor intensive meal, but worth it.  Because you have to make the teriyaki sauce and then marinade the chicken.  I normally do this the night before. 

Marinate chicken for at least 4 hours. Grill. 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 (I use scissors, so much easier) into bite-sized pieces. Toss with celery and onions and then add mayonnaise and mix thoroughly. Start with 1/3 c. 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 (eww), pineapple, and nuts (I always forget these). Or you can do this the night before serving which is what I did last time because I make my lunch the night before.  It was just fine.  Season with salt and pepper to taste, I don't think I have ever added salt and pepper.  You may need to add more mayo and/or Teriyaki–if you need it, go for it! Serve on a lettuce leaf (too lazy for that) in a croissant or a pita (or by itself if you feel the urge!)

I used to always eat these in croissants, which was amazing and fabulous.  But croissants mold really quickly out here plus they aren't very good for you.  I found last time I made this that the 8 grain pitas were really good with this in them.  Plus you feel rather healthy eating those because they have 8 grains and are only 100 calories...wow.  Anyways, these are delicious and I love them :)