Categories: Salads, Poultry 
      Yield: 4 servings 
  
      2 c  Cubed Cooked Chicken Breast         2 tb Finely Minced Ginger 
    1/2 c  Sliced Scallions                    1 tb Oil 
      1 c  Snow Peas, Julienned              1/2 ts Oriental Sesame Oil (Opt) 
      1 c  Bean Sprouts                      1/3 c  Lemon Juice 
      1 c  Thinly Sliced Mushrooms             1 cl Garlic Finely Minced 
      2 tb Low Sodium Soy Sauce                1 bn Watercress (Garnish) 
  
  Place The Chicken, Scallions, Peas, Bean Sprouts & Mushrooms in A Large 
  Bowl.  Combine The Soy Sauce, Ginger, Oil, Sesame Oil, Lemon Juice & Garlic 
  And Toss With The Chicken Mixture.  If Desired, Transfer To A Bed Of 
  Lettuce On A Serving Platter And Arrange Watercress Around It. 
    (6.2 Grams Fat, 29 Percent Cal. From Fat.)