You can also use turkey, water-packed tuna, or shrimp in this salad or a combination of any of them.

1/4 c. raw almonds, chopped
1 head Napa cabbage
1 lb. raw mushrooms, sliced (4 c.)
3/4 lb. cooked chicken breast, julienne cut
1 c. scallion tops, chopped
1 c. snow peas, strings removed, ends notched in a V shape & blanched
1 c. fresh bean sprouts
1 c. water chestnuts, julienne cut
1 c. Mandarin Dressing (see recipe under Sauces & Dressings)
1/4 c. julienne-cut red & yellow bell peppers for garnish

Place chopped almonds in preheated 350 degree oven for 8 to 10 minutes or until golden. Watch carefully, as they burn easily. Set aside.

Place 3 Napa cabbage leaves on each of 4 chilled plates for garnish. Shred the rest; you should have 4 cups. Combine the shredded cabbage, mushrooms, chicken, scallions, snow peas, bean sprouts, water chestnuts and the Mandarin Dressing and toss thoroughly. Spoon 3 cups of salad mixture onto each plate and top each with 1 tablespoon toasted almonds and 1 tablespoon red and yellow bell pepper.

Makes 4 servings.