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Teriyaki Chicken Salad

Source of Recipe

From "Gale Gand's Lunch!" by Gale Gand


Recipe Introduction

"Last fall, I cooked in Thailand for the World Gourmet Festival, and one of my rewards for doing that was a stay at one of the world's finest hotels, the Four Seasons in Chiang Mai. This chicken salad is available on the poolside menu there. It was so good I asked the chef how to make it. It's memorable but surprisingly simple."

List of Ingredients

â—¦ ¼ cup mayonnaise
â—¦ ¼ cup teriyaki sauce
â—¦ 2 cups shredded or chopped roasted chicken
â—¦ One 8-ounce can sliced water chestnuts, drained and roughly chopped
â—¦ 1 scallion, sliced
â—¦ Pita bread, for serving (optional)
â—¦ Belgian endive leaves, for serving (optional)



Recipe

In a bowl, stir together the mayonnaise and teriyaki sauce until blended.

Add the chicken, water chestnuts, and scallion and toss to combine.

Stuff the salad into pita halves or serve with Belgian endive leaves for scooping. I like to use this salad immediately, but you can keep it in an airtight container in the refrigerator for up to 1 day.


Makes about 2½ cups