Almond Chicken Salad

4 green onions, thinly sliced

1 large carrot, shredded

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

½ pound sugar snap peas, halved

2 cups chopped, cooked chicken breast meat

½ cup fresh cilantro leaves

½ cup blanched slivered almonds, toasted

2 tablespoons white sugar

2 tablespoons distilled white vinegar

1 ½ tablespoons sesame oil

1 tablespoon teriyaki sauce

1 tablespoon ground dry mustard

In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.

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.