Almond Chicken Salad

PREP 30 MIN's  READY IN 30 MIN'S Serves 4

4 green onions, thinly sliced

 1 large carrot, shredded
 1 red bell pepper, cut into 1/2 inch pieces (Did not use)
 1/2 pound sugar snap peas, halved
 2 cups chopped, cooked chicken breast meat
 1/2 cup fresh cilantro leaves
 1/2 cup blanched slivered almonds, toasted
 2 tablespoons white sugar
 2 tablespoons distilled white vinegar
 1 1/2 tablespoons sesame oil
 1 tablespoon teriyaki sauce
1 tablespoon ground dry mustard

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.

I love cilantro.  I love the smell.  This was very good the mustard gave it a little bite!!