2 1/2 lbs. boned & skinned chicken breast
2 tbsp. soy sauce
1 tsp. minced garlic
2 tbsp. vegetable oil
2 c. sliced celery
2 lbs. tomatoes, diced
1/2 c. chopped parsley
1 c. slivered almonds, toasted & divided
Ginger Dressing, divided
Lettuce leaves

Cut chicken into 1" pieces. Combine chicken, soy sauce and garlic. Saute chicken mixture in hot oil in wok or large skillet 10 minutes until chicken is tender and liquid is absorbed. Remove chicken to a large bowl; cover and chill. Combine chicken, celery, tomato, parsley and 3/4 cup almonds. Stir in 1 1/3 cup Ginger Dressing and toss gently. Cover and chill. To serve, line a large serving platter with lettuce leaves. Spoon chicken salad onto lettuce. Sprinkle remaining 1/4 cup almonds over salad. Serve with remaining Ginger Dressing. Serves 10.

GINGER DRESSING:

2/3 c. raw sugar
2 1/2 c. fresh grated ginger
1 1/2 tsp. salt
1/2 c. white vinegar
1 c. vegetable oil
3 tbsp. sesame seeds, toasted