Almond Chicken Salad71 Reviews
- Prep: 30 min
- Ready In: 30 min
“This is a great summer salad that can be prepared ahead of time so you can enjoy the day.” - by LINDA W.
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 323 cal
- 15.1 g
- 19.7 g
Based on a 2,000 calorie diet
Reviews (71)Rate This Recipe
"I love Chinese Chicken Salad! I altered this recipe a bit and served it to a group of 30 people and it turned out fantastic. I added the following: 1 green pepper sliced; sliced mushrooms; two 11 ..." See moreounce cans mandarin orange segments (juice drained); 1 small can rice noodles. I also thought the dressing was way too spicey (hot) so I changed it too, which made the salad taste much better. Dressing: 2 Tbsp white sugar, 2 Tbsp white vinegar, 3/4 Tbsp sesame oil, 3/4 tsp ground dry mustard, 3 Tbsp Teriyaki Sauce (I used Angostura brand which has less sodium than other brands)."
"Great salad! Just a little too spicy for me - I will use half the dry mustard next time. I also added a can of chopped water chestnuts. Thanks for the recipe!..." See more"
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