1/2 c. oil
2 tbsp. each: soy sauce, cider vinegar
1/4 tsp. ground ginger
2 pkgs. (10 oz. each) frozen broccoli flowerets
1 1/2 c. shredded, cooked chicken
1/2 c. sliced water chestnuts
1/4 c. diagonally sliced green onion
1 can (11 oz.) mandarin orange segments, well drained
Crisp lettuce

Stir together oil, soy sauce, vinegar and ginger; set aside.

Cook broccoli as package directs; drain well. Drizzle half the soy dressing over broccoli and chili.

Combine chicken, chestnuts, onion and oranges; toss with remaining dressing.

To serve, arrange broccoli around edge of large lettuce lined serving platter. Mound chicken in center. (5-6 servings)