Almond Chicken Salad Recipe - Allrecipes.com
Almond Chicken Salad Recipe
  • READY IN 30 mins

Almond Chicken Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • READY IN

    30 mins

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 More Reviews

Most Helpful Positive Review
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 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).

 
Most Helpful Critical Review
Jan 25, 2004

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.

 
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!

 
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!

 
Oct 27, 2003

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.

 
Jan 25, 2004

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!

 
Jan 25, 2004

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.

 
Jan 25, 2004

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!

 

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Nutrition

  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 19.7 g
  • 6%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 15.1 g
  • 23%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 26.3 g
  • 53%
  • Sodium
  • 237 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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