4 green onions
1 lb. skinned boned chicken breast halves
2 c. fresh snow peas, halved crosswise
2 c. tightly packed torn Boston lettuce
1 c. (1/2" julienne cut) bell pepper
1/4 c. fresh lime juice
2 tbsp. low sodium soy sauce
1 tbsp. vegetable oil
1 tbsp. peeled, grated ginger root
1 sm. clove garlic, minced

Remove green tops of onions; place onion in a skillet and set aside. Add water to onion tops in skillet to a depth of 1". Bring water to a boil; add chicken, cover and reduce heat and simmer 18 minutes or until tender, drain. Discard liquid and onion tops and let cool. Shred chicken into bite size pieces, using two forks. Place chicken in large bowl, add snow peas, lettuce and bell pepper. Combine lime juice and next four ingredients in a bowl; stir well. Pour over salad; toss gently. Top with sliced onions. Yield: 4 servings.