3 c. cooked rice
1 (10 oz.) pkg. frozen peas, uncooked
4 scallions, sliced
1 1/2 lbs. cut-up chicken, cooked
1 stalk celery, diced
2 tbsp. green pepper, diced

DRESSING:

2 tbsp. sherry
1 tbsp. soy sauce
1/4 tsp. sesame hot oil
1/8 tsp. freshly ground ginger
4 tbsp. rice vinegar
3 tbsp. corn oil
1 tbsp. Dijon mustard

I have typed this as it is in the American Heart Association Cookbook. I start with the 3 cups of rice and add whatever vegetables I want. Sometimes I'll use frozen (uncooked) vegetables, but I prefer the fresh. When I do this the salad seems to grow and I will have to double the dressing. I don't usually put the chicken in the salad. Just play with it. Anything goes!