Almond Chicken Salad

Almond Chicken Salad

74
LINDA W. 44

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

30 m servings 323 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 19.7g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

74
  1. 102 Ratings

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Most helpful positive review

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; t...

Most helpful critical review

I personally liked this salad (which is more of a meal than a side dish) but the others in the household thought it was a bit too busy. Nice crunch. I added mandarin orange segments for a bit of...

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; t...

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!

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!

This was good tossed with Napa (Chinese) cabbage. I also used it as a filling for the popular new "lettuce wraps." It was very good.

This is the dressing recipe I've been searching forever for! I also cut the mustard (heh heh) in half, but will add a touch more next time, just to see how that goes. I served mine over ramen ...

The dressing really gives this salad an oriental flavor, however, the cilantro was slightly overpowering. I also blanched the snap peas for a minute before adding to the mixture and they were s...

This was very yummy. I substituted blanched asparagas for the snow peas because that's what I had on hand. I will make it again!

Quite tasty. It's a nice summer dish. We enjoyed it, although I would add less sugar next time. It was a little too sweet for me.

This salad mixture was great as a main meal. The toasted almonds were well liked, and I used it over napa cabbage. Very filling and flavorful. I did double the dressing, due to the extra cabbag...