4 lg. half breasts in chicken, boned and skinned, about 1 1/2 lb.
1 tbsp. finely chopped or grated fresh ginger
1 tsp. pressed fresh garlic
1 tbsp. soy sauce
1/2 tsp. liquid smoke; optional
1/4 tsp. finely cracked red pepper
1 tbsp. sugar
1/2 c. light salad oil
1/4 c. white wine vinegar
1/2 c. mayonnaise
2 tbsp. oil or sauteing chicken
1/2 c. thinly sliced celery
1/2 c. thin strips red and yellow sweet peppers
1 sm. cucumber, pared and cut in sm. strips
1 1/2 qt. sm. leaves butter lettuce or romaine
3 tbsp. toasted sliced almonds

Pound chicken lightly between waxed paper to flatten slightly. Combine fresh ginger with garlic, soy liquid smoke, red pepper, sugar, oil, and vinegar until well blended. Blend 1/4 cup of the mixture into mayonnaise and set aside for dressing. Rub about 1/4 cup of the seasoning mixture over both sides of chicken; cover and refrigerate an hour or longer.

Lightly brown chicken in 2 tablespoons oil, turn and cook over medium heat just until tender, be careful not to over cook. Cool, then cut or tear into generous strips. Toss vegetables with lettuce and remainder of ginger seasoning mixture. Arrange on 4 large salad plates or in shallow bowls. Top with chicken and sprinkle with almonds. Serve with seasoned mayonnaise. Makes 4 servings.