3 cups teriyaki chicken (cooked and diced)
1 small can sliced water chestnuts
3 green onions (minced)
1 red pepper (diced)
Sugar snap peas
Toasted almonds
Dressing*
1/2 cup olive oil
2 T soy sauce
3 T rice wine vinegar
2 T Hoisin sauce
Combine all ingredients and mix well. Refrigerate for a couple hours before serving.
*For a lighter/less oily dressing use half the oil and 2 tablespoons more of everything else
No comments:
Post a Comment