1 turkey breast or 5 whole chicken breasts
1 onion, quartered
3 parsley sprigs
A few celery tops, chopped
Salt and pepper

Cover turkey breast with water in a large pot; add onion, parsley, celery tops, salt and pepper. Simmer, covered, until meat is tender when tested with a fork. Cool in the broth. Remove meat from pot, remove skins and bones, and cut meat into bite - size chunks. Refrigerate until ready to assemble salad.

RICE:

1 c. wild rice, steamed or boiled until fluffy
6 oz. box UNCLE BEN'S® long grain and wild rice, cooked according to
package directions, using:
2 chicken bouillon cubes (or use broth reserved from poaching turkey)
1/2 c. finely chopped green pepper
1/2 c. chopped onion
2 tbsp. chopped parsley
1/2 tsp. turmeric

Cook rices according to instructions, adding additional flavorings and vegetables (omit bouillon cubes if using broth from poaching).

DRESSING
2 oz. crystallized ginger
2 1/2 c. mayonnaise
Juice of 1/2 large lemon
1/4 c. soy sauce, preferably low sodium
Several dashes Tabasco sauce

Mince ginger in food processor or blender. Add mayonnaise, lemon juice, and soy and Tabasco sauces; process until well blended.

ASSEMBLING THE SALAD:

1 - 2 c. chopped celery
1 1/2 lb. seedless red grapes (cut 1 lb. in halves; reserve 1/2 lb.
for garnish)
1 c. slivered almonds, toasted until lightly browned in oven
2 (11 oz.) cans mandarin orange sections, drained