A great summer salad that can be prepared ahead of time so you can enjoy the day. This refreshing tasty salad has crisp green onions, carrots, red peppers, snow peas and almonds tossed with chicken in a tangy Asian dressing. Check it out Almond Chicken Salad recipe here!!!
[one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]
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- 2 cups chopped, cooked chicken breast
- 1/2 cup blanched slivered almonds, toasted
- 1/2 cup fresh cilantro leaves
- 1/2 pound sugar snap peas, halved
- 4 green onions, thinly sliced
- 1 large carrot, shredded
- 1 red bell pepper, cut into 1/2 inch pieces
- 2 tbsp white sugar
- 2 tbsp white vinegar
- 1-1/2 tbsp sesame oil
- 1 tbsp teriyaki sauce
- 1 tbsp ground dry mustard
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Yield: 4 servings
Amount per serving.
- Calories: 323
- Total Fat: 15.1g
- Cholesterol: 54 mg
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Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Step 1
Place chicken, carrot, cilantro, peas, onions, red pepper in a large bowl. Stir in almonds. Keep aside.
Step 2
In a small bowl, mix together the vinegar, sugar, sesame oil, teriyaki sauce and dry mustard. Stir until smooth. Pour this dressing over the salad mixture. Toss to coat. Almond Chicken Salad is ready to serve. ENJOY!
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- Serve in pita pockets or on a bed of lettuce.
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