1 c. white meat chicken, cooked & diced
3 tbsp. soy sauce with less salt
1/4 tsp. ground ginger
1 c. fresh or frozen peas
1 c. water
1 c. alfalfa sprouts, optional
1 c. instant rice
1 c. celery, diagonally sliced
1/2 c. scallions, sliced
1/4 c. green bell pepper, diced
5 tbsp. low-calorie mayonnaise
1/4 c. plain low fat yogurt

Stir chicken with soy sauce and ginger; cover and refrigerate. Combine peas and water in a saucepan and heat to boiling; remove from heat and stir in rice. Cover and allow to cool. Stir in remaining ingredients, except sprouts and chill.

To serve: Arrange rice salad on beds of lettuce; add seasoned chicken cubes. Garnish with sprouts, if desired. Makes 4 meal-size servings, 255 calories each. Sprouts add 10 calories per serving.