by Elise Schwartz | August 15, 2010 1:00 PM
Here it is, the much praised Asian Almond Chicken Salad! Oh, so good!
Asian Almond Chicken Salad
Serves 10 (I quadrupled this recipe for the party of 100)
4 organic green onions, thinly sliced
1 large organic carrot, shredded (omit if Advanced Plan)
1 organic red bell pepper, chopped
1 organic orange or yellow bell pepper, chopped
1/2 pound organic sugar snap peas, halved
2 c chopped shredded free range chicken (I roasted a small chicken and picked it clean)
1/2 c fresh organic cilantro leaves
1/2 c raw almonds, slivered or chopped
2 Tbsp white vinegar
2 Tbsp sesame oil
2 Tbsp teriyaki sauce (recipe below)
1 Tbsp dry mustard powder
Red pepper flakes (optional)
1.) In a large bowl, mix together the onions, carrot, bell peppers, peas, chicken, cilantro and almonds. Set aside.
2.) In a small bowl, whisk together the vinegar, sesame oil, teriyaki sauce and dry mustard until smooth.
3.)Pour over salad mixture and toss until well coated. Cover and let sit in refrigerator 2 hours before serving or overnight. Serve as is or on a bed of lettuce.
Makes About 1 1/4 Cups
1 c Bragg’s Liquid Aminos
2 cloves garlic, crushed
1 tsp dry mustard powder
1-2 Tbsp fresh ginger, chopped
1/3 c raw honey OR 1/3 c xylitol (I’ve tried both, with honey is better consistency, but tastes great both ways)
1.) Put all ingredients into blender and blend on High until smooth. Taste and adjust to your liking (can add cayenne pepper, onion, or more ginger/garlic to your preference). Store in a glass jar in refrigerator up to 3 weeks. Great with chicken vegetable stir fries!
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