Almond Chicken Salad Recipe

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
323 cal
16%

Fat
15.1 g
23%

Carbs
19.7 g
6%

Based on a 2,000 calorie diet

Reviews (71)

Rate This Recipe

119

POLGARA987

Jan. 25, 2004

"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)."

KRANEY

Jan. 25, 2004

"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"

LAUREL HATFIELD

Jan. 25, 2004

"I found this to be very good, only I left off the dressing that was given and instead added a couple of tablespoons of mayonnaise, and served on bread like sandwiches. Delicious!..." See more"

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