Ingredients:
- 4 stalks of green onions, finely sliced
- 1 large carrot, grated
- 1 crimson bell pepper, diced into bite-sized pieces
- ½ pound of sugar snap peas, sliced in half
- 2 cups of diced, cooked chicken breast
- A handful of fresh cilantro leaves
- Toasted blanched almond slivers for added crunch
- A touch of sweetness with 2 tablespoons of white sugar
- A tangy kick from 2 tablespoons of distilled white vinegar
- 1 ½ tablespoons of fragrant sesame oil
- Enhance the flavor with 1 tablespoon of teriyaki sauce
- A hint of spice with 1 tablespoon of ground dry mustard
Directions:
- Begin by combining the green onions, shredded carrot, diced red pepper, halved sugar snap peas, diced chicken, fresh cilantro, and toasted almonds in a spacious bowl. Leave aside for now.
- In a separate smaller bowl, whisk together the white sugar, distilled white vinegar, sesame oil, teriyaki sauce, and ground dry mustard until the mixture achieves a smooth consistency.
- Gently pour the prepared dressing over the salad mixture in the large bowl and toss thoroughly until all ingredients are evenly coated.
- Serve this delightful salad either stuffed inside pita pockets for a portable meal or atop a bed of crisp lettuce for a refreshing presentation.