Almond Chicken Salad

Almond Chicken Salad

71 Reviews 4 Pics
  • Prep

    30 m
  • Ready In

    30 m
LINDA W.
Recipe by  LINDA W.

“This is a great summer salad that can be prepared ahead of time so you can enjoy the day.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
  2. 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.

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Reviews (71)

Rate This Recipe
POLGARA987
124

POLGARA987

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 ounce 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
42

KRANEY

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!

LAUREL HATFIELD
40

LAUREL HATFIELD

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!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 323 cal
  • 16%
  • Fat
  • 15.1 g
  • 23%
  • Carbs
  • 19.7 g
  • 6%
  • Protein
  • 26.3 g
  • 53%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

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