Korean Chicken Salad

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Almond Board of California


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2 cups cooked rice, chilled

1/2 cup thinly sliced celery

1/4 cup thinly sliced green onions with tops

1/4 cup sliced radishes

1 cup fresh bean sprouts or canned bean sprouts, drained

2 cups thinly slivered cooked chicken

1/2 cup slivered almonds, toasted

1 Tbs. sesame seed, toasted

1 Tbs. lite soy sauce

2 Tbs. wine vinegar

3 Tbs. almond or polyunsaturated oil


Fresh nectarine or peach slices

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