Recipe

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.