- 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 from chicken; 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.
California Chicken Salad
Yield
Yield: 4 servings
kikkoman products used:
ingredients
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 Kikkoman Rice Vinegar
1 teaspoon sugar
1 teaspoon minced fresh ginger root
Avocado or cantaloupe slices
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
