Home Cooks > Recipes > California Chicken Salad

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Ingredients

(Yield: 4 servings)

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

Instructions

  1. Cook chicken in enough water to cover in covered saucepan 15 minutes, or until no longer pink in center; drain and chill.
  2. Remove skin and bones from chicken; shred meat with fingers into large bowl. Add celery, carrot and almonds.
  3. 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.
  4. Arrange fruit slices on individual plates; top with chicken salad.
  5. Drizzle desired amount of remaining dressing over fruit.

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