Cashew Chicken Salad

Easy and Delicious!

8 oz. chicken breast, skinned and boned, cut into julienne
3 oz. soy sauce
3 oz. water
1/2 c. sliced water chestnuts
2/3 c. julienne carrots
3 green onions, sliced
2/3 c. celery, oriental cut on bias
1/4 c. cashews
1/2 c. bean sprouts
3/4 c. salad oil
1/2 c. sugar
1/4 c. white vinegar
Ground ginger to taste

Poach chicken strips in soy sauce and water. Drain and cool. Combine water chestnuts, carrots, onions, celery, cashews and bean sprouts. Add cooled and drained chicken. In a separate bowl, combine salad oil, sugar, vinegar and ground ginger together. Toss with other ingredients. Chill well. Makes 4 cups.