• 4 whole boneless chicken breasts, cooked and cut into ¼” pieces
• 1 red pepper, cored, seeded and cut into strips
• 1 small jicama, peeled and cut into strips
• 1 can sliced water chestnuts, drained
• 5 scallions cut into pieces
• 4 dozen snow peas, trimmed, stringed and blanched briefly in boiling water
• ¼ cup toasted cashews
• 2 Tbsp fresh parsley
• ½ cup teriyaki sauce
• ¼ cup sesame oil (or olive oil)
• ¼ cup safflower oil (or olive oil)
• 2 Tbsp rice vinegar
• 2 Tbsp dry sherry (or red wine)
• 1 Tbsp brown sugar
• Few drops of hot chili oil (or hot sauce)
• 3 Tbsp toasted sesame seeds

Combine chicken, red pepper, jicama, water chestnuts and scallions. Add the snow peas and cashews. Process the parsley and garlic in a food processor. Add the teriyaki sauce, sesame oil, safflower oil , vinegar, sherry, brown sugar, and chili oil. Process until smooth. Pour dressing onto salad. Toss. Sprinkle with sesame seeds.