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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Not sure where I found this recipe. We enjoy having this salad for a change from regular chicken salads. Served chilled. I sometimes add alittle more dressing ingredients than whats called for to keep the texture from being to dry. Ingredients:
2 cups cooked chicken, diced |
4 green onions, chopped |
1/2 cup diced carrot |
1/2 red pepper, diced |
1/2 lb sugar snap pea |
1 tablespoon cilantro leaf |
1 cup almonds, toasted |
2 tablespoons sugar |
2 tablespoons white vinegar |
1 1/2 tablespoons sesame oil |
1 tablespoon teriyaki sauce |
1 tablespoon dry mustard |
Directions:
1. In a large bowl combine diced chicken,onions,red pepper,peas,cilantro leaves,carrots and almonds.
2. Mix well and set aside.
3. In a small bowl whisk together sugar,vinegar,sesame oil,teriyaki sauce and dry mustard until well blended.
4. Pour over chicken mixture and toss well.
5. Chill for 1hr in ref.
6. Serve on a bed of lettuce or in pita pockets.
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