Ingredients

• 4 green onions, thinly sliced

• 1 large carrot, shredded

• 1 red bell pepper, cut into 1/2 inch pieces

• 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

•  

Method

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.