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Creamy Teriyaki Chicken Salad

a healthier twist on classic chicken salad

Servings: 6 servings
Ingredients
  • 2 c. shredded chicken
  • 1 c. teriyaki sauce
  • 1/2 c mayonnaise
  • 1 stalk celery
  • 1 bell pepper, red or yellow or orange
  • 1 (8 oz) can crushed pineapple
  • 1/4 c. chopped pecans
  • salt and pepper to taste
Instructions

  1. Toss 2 cups shredded chicken with 1/2 cup teriyaki sauce. 

  2. Dice 1 stalk celery and whole bell pepper. Drain crushed pineapple; press down on them with the back of a spoon to drain out extra moisture. 

  3. In a large bowl, toss chicken, celery, bell pepper, half of pineapple and 1/4 cup chopped pecans together. Add 1/2 cup mayonnaise and 1/2 cup teriyaki sauce and mix well. 

  4. Taste and add more pineapple if desired. Season with salt and pepper to taste.

  5. Serve over your bread or vegetable of choice. 

  6. Refrigerate leftovers. They'll stay good in the fridge for about 2 days; after that, the pineapple makes the salad pretty watery.