3 c. cooked rice, cooled
1 c. cooked chicken breast cubes
1 c. sliced celery
1 (8 oz.) can sliced water chestnuts, drained
1 c. fresh bean sprouts
1/4 c. sliced green onions
1/2 c. sliced fresh mushrooms
1/4 c. diced red pepper
3 tbsp. lemon juice
2 tbsp. soy sauce
2 tbsp. sesame oil
2 tsp. grated fresh ginger root
1/4-1/2 tsp. ground white pepper
Lettuce leaves

Combine rice, chicken, celery, water chestnuts, bean sprouts, mushrooms, onions and red pepper in large bowl. Combine lemon juice, soy sauce, oil, ginger root and white pepper in small jar with lid. Shake. Pour over rice mixture, toss lightly.