Almond Chicken Salad recipe

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Ingredients

4 green onions, thinly sliced
1 large carrot, shredded
1 red bell pepper, cut into 1/2 inch pieces
½ pound sugar snap peas, halved
2 cups chopped, cooked chicken breast meat
½ cup fresh cilantro leaves
½ cup blanched slivered almonds, toasted
2 tablespoons white sugar
2 tablespoons distilled white vinegar
1 ½ tablespoons sesame oil
1 tablespoon teriyaki sauce
1 tablespoon ground dry mustard

Nutrition Info

323.4 calories
carbohydrate: 19.7 g
cholesterol: 53.9 mg
fat: 15.1 g
fiber: 4.4 g
protein: 26.3 g
saturatedFat: 1.8 g
servingSize: -
sodium: 236.8 mg
sugar: 9.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

This is a great summer salad that can be prepared ahead of time so you can enjoy the day.

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