CHINESE CHICKEN SALAD

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1/2 c. rice or white wine
vinegar
1/4 c. soy sauce
1 tsp. sugar
1 tsp. dry mustard
1/2 tsp. ground ginger
1/2 tsp. salt
1 clove garlic, minced
1/2 c. toasted sliced almonds
1 pkg. diced, cooked chicken,
thawed or cubed meat (12
oz.)
1/4 c. sliced green onions
5 c. shredded lettuce or
Chinese cabbage
1/2 c. thin sliced radishes

In a large bowl whisk vinegar, soy sauce, sugar, mus-
tard, ginger, salt and garlic until blended. Stir in almonds,
chicken and green onions. Marinate at least 30 minutes. With a
slotted spoon, transfer chicken mixture to center of serving
dish. Toss lettuce and radishes with remaining dressing,
arrange around chicken. Makes 4 servings.

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