2 c. chicken bouillon
1 c. rice
1 c. sliced celery
2 green onions and tops (sliced)
2 c. cooked, diced chicken
1/4 c. cooked ham strips
1/2 c. French dressing
1 tbsp. soy sauce
1/4 tsp. ginger
1/4 c. toasted slivered almonds
Mandarin orange sections

Bring chicken bouillon to a boil in saucepan. Stir in rice. Reduce heat to low, cover pot tightly and steam rice for 20 minutes. Fluffy rice with fork, let cool slightly, then combine with celery, onion, chicken and ham.

Combine French dressing, soy sauce and ginger, pour over rice and mix well. Chill for at least 2 hours. Just before serving, toss and mix well and add toasted almonds. Serve salad in lettuce lined bowl, garnish with oranges. Makes 6 servings.