2 chicken breasts (I used rotisserie chicken)
Kikkoman Teriyaki Baste & Glaze
2 stalks celery, chopped
1/3 c sliced green onions
1 mango, cubed
1 small can pineapple tidbits
1/3-1/2c mayo
Croissants
Lettuce leaves
Cook chicken. Shred or cube the chicken. Place chicken in a medium bowl and add Kikkoman Teriyaki Baste & Glaze to desired cover (about 1/3-1/2 cup glaze). Toss with celery and onions, then add mayonnaise and mix thoroughly (start with 1/3 c mayo and go from there). Add 2-3 (or more) tablespoons of Teriyaki sauce to taste. Right before serving add mango and pineapple. You may need to add more mayo and/or Teriyaki-if you need it, go for it! Serve on a croissant with lettuce leaves.
** The original recipe marinates the chicken in the Teriyaki Baste & Glaze for at least 4 hours. I never have. Also, I usually just make this and eat it. But this time, I poured the sauce over the chicken, let it sit for a few hours to soak in some flavor, and then proceeded!
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