Shelly's Recipe

ALMOND CHICKEN SALAD

Category: Salads - Poultry

4 green onions, thinly sliced
1 large carrot, shredded
1 red bell pepper, cut into 1/2 inch pieces
1/2 lb sugar snap peas, halved
2 cups chopped, cooked chicken breast meat
1/2 cup fresh cilantro leaves
1/2 cup blanched slivered almonds, toasted
2 tbsp white sugar and distilled white vinegar
1 1/2 tbsp sesame oil
1 tbsp teriyaki sauce and ground dry mustard

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.