Asian Chicken Salad

By GregMac

Ingredients

• 4 green onions, thinly sliced
• 1 large carrot, shredded
• 1 red bell pepper, cut into 1/2 inch pieces
• 1/2 pound 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 tablespoons white sugar
• 2 tablespoons distilled white vinegar
• 1 1/2 tablespoons sesame oil
• 1 tablespoon teriyaki sauce
• 1 tablespoon ground dry mustard

Preparation

Step 1

1. In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
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.