Almond Chicken Salad

12 Reviews
  • Prep 30 m
  • Cook m
  • Total 30 m
Servings: 4


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


  1. 1. In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
  2. 2. 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.
• For safe meat preparation, reference the USDA website.

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Almond Chicken Salad is rated 4.4 out of 5 by 12.
Rated 5 out of 5 by from Delicious! Not only is this easy to make and absolutely delicious, but it's one of those salads you can eat without even thinking twice- it's guilt-free and tastes nothing like most "healthy" dishes. So so good!!!!! I have this at least once a week.
Date published: 2014-06-27
Rated 5 out of 5 by from Not Just Any Chicken Salad A fresh approach and light for the dieter. I love to use the light Ranch as a good low calorie approach and it tastes even better than original.
Date published: 2014-05-16
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