2 chicken breasts
Soy Vay Veri Veri Teriyaki Marinade and 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)
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
Soy Vay Veri Veri Teriyaki Marinade and 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)
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
Cut chicken breasts into small pieces. Cook in a non-stick skillet. When chicken is almost done cooking add 1/2-1 cup of teriyaki sauce. Stir and cook for a few more minutes. Remove chicken from pan and set aside. While chicken is cooking, combine celery and green onions in a small mixing bowl or a plastic storage container with a lid. Toss chicken with celery and onions and then add mayonnaise and mix thoroughly. Start with 1/3 c. and go from there. Add 1 (or more) tablespoons of Teriyaki sauce to taste. Refrigerate for several hours.
Right before serving, add mango, pineapple, and nuts. Season with salt and pepper to taste. You may need to add more mayo and/or Teriyaki–if you need it, go for it! Serve on a lettuce leaf in a croissant or a pita (or by itself if you feel the urge!)
I forgot to buy the mango when I was at the store. Then I remembered that I had some canned mangoes in my food storage. That worked! I really like the flavor of this meal. And anything with a croissant feels like a treat to me!
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