Teriyaki Chicken Salad

A few days ago, I posted a recipe for my family teriyaki sauce. If you used chicken, and managed to somehow have leftovers; here is a great way to use them up!

Teriyaki Chicken Salad

2 Chicken Breasts*
1 jar of Teriyaki sauce, or 1 recipe Teriyaki Sauce*
2 stalk celery, finely chopped
1 bunch green onions, chopped (you can use the whole onion, including the green part!)
1 small can pineapple tidbits
1/3 to 1/2 c. light mayonnaise
Salt and Pepper to taste

*You can use your leftovers from the teriyaki chicken, or use pre-made teriyaki baste.

For more variety, you can add nuts, mango, grapes, etc.!

Cut chicken in bite sized pieces. Marinate chicken in teriyaki sauce for at least 4 hours. (or use leftovers!)
Grill chicken.

When chicken is done, place in a medium bowl, and add other ingredients. Mix thoroughly.
Add 2-3 TB of teriyaki sauce to taste.
Sprinkle with salt and pepper.
Refrigerate for several hours. (If you can wait that long!)

Serve on top of salad greens, or in a roll or pita with lettuce and tomato!