2 c. cubed cooked chicken
2 c. broccoli pieces, fresh
4 slices bacon, crisp, crumbled
5 oz. spinach torn (4 c.)
1 can water chestnuts, sliced

PIQUANT DRESSING:

3-4 tbsp. soy sauce
2 tbsp. salad oil
1/2 tsp. sugar
2 tbsp. vinegar
1 tsp. chopped onion
1/4 tsp. pepper

Mix and pour dressing over chicken and refrigerate at least 15 minutes. Toss chicken with spinach, broccoli, and water chestnuts. Sprinkle with bacon, Parmesan cheese, and sesame seeds. Serves 6.