"This is a great summer salad that can be prepared ahead of time so you can enjoy the day."
Prep Time: Cook Time:
|4||green onions, thinly sliced|
|1||large carrot, shredded|
|1||red bell pepper, cut into 1/2 inch pieces|
|1/2 lb||sugar snap peas, halved|
|2 c||chopped, cooked chicken breasts meat|
|1/2 c||fresh cilantro leaves|
|1/2 c||blanched slivered almonds, toasted|
|2 tbs||white sugar|
|2 tbs||distilled white vinegar|
|1 1/2 tbs||sesame oil|
|1 tbs||teriyaki sauce|
|1 tbs||ground dry mustard|
In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
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.