Korean Chicken Salad

Ingredients:

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 tablespoon sesame seed, toasted

1 tablespoon low-sodium soy sauce

2 tablespoons wine vinegar

3 tablespoons almond or polyunsaturated oil

Lettuce

Fresh nectarine or peach slices

Cooking Instructions:

1. In a large bowl combine rice, celery, onions, radishes, bean sprouts, chicken and 1/4 cup of the almonds.

2. Measure sesame seed, low-sodium soy sauce, vinegar and oil into small jar. Cover and shake well.

3. Pour over rice mixture and toss thoroughly.

4. Spoon into lettuce-lined bowl; chill.

5. To serve, garnish with nectarine slices and remaining almonds.

Notes:

Yield: serves 6 Nutrition: 298 calories, 16 grams fat, 20 grams carbohydrates, 20 grams protein, 38 milligrams cholesterol, 2 grams fiber, 70 milligrams calcium, 136 milligrams sodium Source: Almonds Are In