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Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
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.
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ALMOND CHICKEN SALAD
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Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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