1 1/2 lbs. chicken breast
1 tbsp. safflower oil
1/2 c. slivered almonds
1 1/2 c. cooked brown rice
1/2 lb. fresh spinach leaves (about 4 c.)
2 scallions, chopped
1 (11 oz.) can drained mandarin oranges
1 (8 oz.) can drained sliced water chestnuts

VINAIGRETTE DRESSING:

3 tbsp. safflower oil
2 tbsp. rice vinegar
2 tbsp. soy sauce
1/2 tsp. black pepper
1 clove garlic, minced
1/4 tsp. minced ginger powder

Simmer chicken until tender and cool to room temperature. Saute nuts in 1 tablespoon oil until light brown, and cool. In large bowl, toss together rice, spinach, scallions, mandarin oranges, and water chestnuts. In small bowl, whisk together vinaigrette ingredients. Pour vinaigrette over salad, add nuts, and toss. Garnish (optional) with blanched pea pods, halved red or green grapes, currants, or raisins.