1 tbsp. butter
1/2 c. coarsely diced carrots
2 (14 1/2 oz.) cans chicken broth
2 c. shredded iceberg lettuce
1 c. cooked, diced chicken meat
2 tbsp. soy sauce
1/4 tsp. ground ginger
1/8 tsp. garlic powder
1/8 tsp. sesame oil
1 thinly sliced scallion

In a 2 quart casserole, place butter and carrot. Cover tightly with plastic wrap. Microwave at power level 10 for 2 minutes. Stir in remaining ingredients except scallions. Microwave, uncovered, at power level 10 for 8 to 9 minutes, or until heated through, stirring twice during cooking cycle, every 3 minutes. Garnish with thinly sliced scallion. Makes 4 to 6 servings.