Chicken Rice Salad Recipe

• 1 c. white meat chicken, cooked & diced
• 3 tbsp. soy sauce with less salt
• 1/4 teaspoon grnd ginger
• 1 c. fresh or possibly frzn peas
• 1 c. water
• 1 c. alfalfa sprouts, optional
• 1 c. instant rice
• 1 c. celery, diagonally sliced
• 1/2 c. scallions, sliced
• 1/4 c. green bell pepper, diced
• 5 tbsp. low-calorie mayonnaise
• 1/4 c. plain low fat yogurt

1. Stir chicken with soy sauce and ginger; cover and chill.
2. Combine peas and water in a saucepan and heat to boiling; remove from heat and stir in rice.
3. Cover and allow to cold.
4. Stir in remaining ingredients, except sprouts and chill.
5. To serve: Arrange rice salad on beds of lettuce; add in seasoned chicken cubes.
6. Garnish with sprouts, if you like.
7. Makes 4 meal-size servings, 255 calories each.
8. Sprouts add in 10 calories per serving.

white meat chicken, soy sauce, grnd ginger, peas, water, alfalfa sprouts, instant rice, celery, scallions, green bell pepper, lowcalorie mayonnaise, yogurt

Taken from cookeatshare.com/recipes/chicken-rice-salad-48072 (may not work)