Asian Chicken Salad

• 1/4 cup slivered almonds
• 3 cups cooked chicken breast, diced (about 12 ounces)
• 1 cup shredded Chinese or Savoy cabbage
• 1 cup snow peas, thinly sliced on the diagonal
• 1 large carrot, julienned or grated
• 1/2 cup finely diced celery
• 1/2 cup diced cucumber
• 1/2 cup diced green bell pepper
• 1/2 cup chopped scallion
• 1/2 cup chopped water chestnuts
• 1/4 cup raw sesame seeds
• 1 tablespoon light-colored miso
• 1/4 cup warm water
• 1/2 cup mayonnaise (soy, egg, and gluten-free)
• 3 tablespoons grated ginger root
• 2 tablespoons tamari
• 1 tablespoon sesame oil
• 2 teaspoons Sucanat sugar
• Sea salt to taste
• Freshly ground black pepper to taste

1. In a 10-inch skillet, toast the almonds over medium heat for 3 minutes, or until golden brown.
2. Do not burn them.
3. Set aside.
4. In a large bowl, combine the chicken, vegetables, and sesame seeds.
5. Toss well.
6. In a medium-sized bowl, dissolve the miso in the warm water.
7. Add the mayonnaise, ginger, tamari, sesame oil, sugar, salt, and pepper to the miso water and mix well with a spoon until blended.
8. Pour over the salad and toss well.
9. Top the salad with the almonds and serve.

almonds, chicken, shredded chinese, snow peas, carrot, celery, cucumber, green bell pepper, scallion, water chestnuts, sesame seeds, lightcolored miso, warm water, mayonnaise, grated ginger root, tamari, sesame oil, sugar, salt, freshly ground black pepper

Taken from www.cookstr.com/recipes/asian-chicken-salad (may not work)