Asian Fusion Chicken Salad

4 scallions, thinly sliced
1 large carrot, shredded
1 red bell pepper
      cut into julienne strips
1/2 lb. snow peas
    baby ones if you can get them
2 cups chopped cooked chicken breast
1/2 cup fresh cilantro leaves
1/2 cup slivered almonds, lightly toasted (just place on a cookie sheet in a 350 degree oven for about 7-8 minutes.)
2 tablespoons white or brown sugar
2 tablespoons white or cider vinegar
1 1/2 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 fresh salad greens.  Serves 4.