4 c. cooked chicken, cut in bite-size pieces
1 c. water chestnuts
1 c. very thin julienne carrots (shaved)
1 c. very thin shaved celery

Combine. Let stand in refrigerator.

SAUCE A:

4 tbsp. soy, teriyaki or tamari sauce
2 tbsp. honey
1 clove garlic, crushed

SAUCE B:

3 tbsp. oil
2 chopped scallions (optional)
4 slices peeled fresh ginger root, refrigerated & covered with sherry before use
1 1/2 tsp. black pepper
1/4 tsp. paprika

Combine all ingredients for Sauce A and set aside for 5 minutes. Combine all ingredients for Sauce B. In a saucepan and heat for 3 minutes. Mix Sauce B into Sauce A. Pour over the chicken mixture and refrigerate. Arrange salad on Boston or Bibb lettuce.