Almond Chicken Salad - Ann
James
2 cups chopped,
cooked chicken breast meat
4 green onions,
thinly sliced
1 carrot,
shredded
1 red bell
pepper, julienne
½ pound sugar
snap peas, cut in thirds
¼ cup chopped
cilantro leaves
½ cup slivered
almonds
2 tablespoons
granulated sugar
2 tablespoons
distilled white vinegar
1 tablespoon
teriyaki sauce
1 teaspoon
ground dry mustard
1 teaspoon
sesame oil
Mix together the chicken, onions, carrot, red pepper,
peas, cilantro and almonds in a large bowl.
Set aside. In a small bowl whisk
together the sugar, vinegar, oil, teriyaki sauce and dry mustard until
smooth. Pour over salad and toss to
coat. Serve on a crisp lettuce cup or
in a pita pocket.
Yield: 4 servings.