Total Time
10mins
Prep 10 mins
Cook 0 mins

Not sure where I found this recipe. We enjoy having this salad for a change from regular chicken salads. Served chilled. I sometimes add alittle more dressing ingredients than whats called for to keep the texture from being to dry.

Ingredients Nutrition

Directions

  1. In a large bowl combine diced chicken,onions,red pepper,peas,cilantro leaves,carrots and almonds.
  2. Mix well and set aside.
  3. In a small bowl whisk together sugar,vinegar,sesame oil,teriyaki sauce and dry mustard until well blended.
  4. Pour over chicken mixture and toss well.
  5. Chill for 1hr in ref.
  6. Serve on a bed of lettuce or in pita pockets.

Reviews

(1)
Most Helpful

This is a five star recipe all the way!! It was a pleasure having a salad WITHOUT mayo for a change. I doubled up on the ingredients except the cilantro, and tripled the dressing.I also added an extra tbls of the teriyaki sauce. My Asian students really loved this and said next time I should add shredded green papaya to it. The only difference with mine was after I peeled the carrots, I kept on peeling them into medium long shreds instead of chopping them. I loved the peas in this salad...well, I just love it all!

Happy Harry #2 March 01, 2006

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