2 c. chicken bouillon
1 c. rice
1 c. sliced celery
2 green onion & tops, sliced
2 c. cooked, diced chicken
1/4 c. cooked ham strips
1/2 c. French dressing
1 tbsp. soy sauce
1/4 tsp. powdered ginger
1/4 c. toasted slivered almonds
Mandarin orange slices

Bring chicken bouillon to a boil in a heavy saucepan. Stir in rice with a fork. Reduce heat to low; cover pot tightly and steam rice for 20 minutes without removing cover. Fluff rice with fork, let cool slightly then combine with celery, green onion, chicken and ham.

Combine French dressing, soy sauce and ginger; pour over rice mixture. Mix well. Chill for at least 2 hours.

Just before serving, toss in toasted almonds. Serve salad in a lettuce lined bowl, garnish with fresh or canned mandarin orange sections. Makes 6 servings. (This salad may be made the day before serving.) Great summer entree!