Teriyaki Chicken Salad Sandwiches

We had this for dinner after the baby's blessing on Sunday. Not vegetarian, but good. :)
It's from Our Best Bites.

Teriyaki Chicken Salad Sandwiches

2 chicken breasts
Kikkoman Teriyaki Baste and Glaze
2 stalks celery, finely chopped
1 bunch green onions, chopped (the white ends only)
1/4 c. sliced almonds, toasted
1 small can of Mandarin oranges, drained
1 small can pineapple tidbits OR roughly-chopped chunks
1/3-1/2 c. mayonnaise
Salt and pepper to taste
Croissants or pitas
Lettuce leaves

Marinate chicken for at least 4 hours. Grill. While chicken is grilling, combine celery and green onions in a small mixing bowl or a plastic storage container with a lid. When chicken is done, allow to stand for about 10 minutes and then cut into bite-sized pieces. Toss with celery and onions and then add mayonnaise and mix thoroughly. Start with 1/3 c. and go from there. Add 2-3 (or more) tablespoons of Teriyaki sauce to taste.

Refrigerate for several hours.Right before serving, add oranges, pineapple, and nuts. Season with salt and pepper to taste. You may need to add more mayo and/or Teriyaki. Serve on a lettuce leaf in a croissant or a pita.

I used 8-10 split chicken breasts and that fed about 20 people. I'm guessing that the recipe as written would feed about 4 people.