RECIPE FROM "THE RECIPE ROOM"
ALMOND CHICKEN SALAD
4 green onions, finely chopped
1 large carrot, grated
1 medium red bell pepper, cut into 1/2 inch chunks
1/2 lb fresh sugar-snap peas, halved
2 cups chopped cooked chicken breasts1 head Romaine Lettuce, torn into pieces
1/2 cup fresh cilantro/coriander leaves/chinese parsley
1/2 cups blanched slivered almonds, toasted
2 Tbsps. rice wine vinegar
1 1/2 Tbsp. sesame oil
1 Tbsp. teriyaki sauce
1 tsp. sugar
1 Tbsp. ground dry mustard
In a small bowl, whisk together the, vinegar, sesame oil, teriyaki sauce, sugar and dry mustard until smooth.
Set aside to let the flavor develop.
In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds.
Add the romaine lettuce and pour dressing over salad mixture and toss until coated.
Enjoy as a salad or served in pita pockets.