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Almond Chicken Salad

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3x5
8.5x11
Servings: 4
Cuisine: American, Californian
Main Ingredient: Beef

Ingredients

  • ½ cup blanched slivered almonds, toasted
  • ½ cup fresh cilantro leaves
  • ½ pound sugar snap peas, halved
  • 1 large carrot, shredded
  • 1 red bell pepper, cut into 1/2 inch pieces
  • 1½ tablespoons sesame oil
  • 2 cups chopped, cooked chicken breast meat
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons white sugar
  • 4 green onions, thinly sliced

Instructions

  • In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
  • In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.
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