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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green onions, thinly sliced
red bell pepper, cut into 1/2 inch pieces
sugar snap peas, halved
chopped, cooked chicken breast meat
fresh cilantro leaves
blanched slivered almonds, toasted
distilled white vinegar
1 1/2 tablespoons
ground dry mustard
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).
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 moisture and sweetness and they were a nice addition.
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 noodles, and added thinly sliced nappa/chinese cabbage to it. I doubled the dressing recipe, drizzled it over the noodles, then the salad..layered them in single serving bowls, then kept the rest of the dressing on the side.
This is a really terrific salad on a hot day!
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 still very crispy. This is a nice, cool summer dish.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Almond Chicken Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 136
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