Similar to other chicken salads I've made over the years...there are lots of variations.
2-3 C diced cooked chicken breast
grapes, seedless red ones, cut in half (maybe about 3/4 C...)
1 can sliced water chestnuts, chopped a bit more
1 bunch green onions, chopped, including some of the green part
1/2 C chopped cilantro (or use basil)
1/3 C slivered almonds
1-2 C leftover brown rice (or make it without rice)
Dressing:
1 C light mayo
1 T Dijon mustard
1 1/2 t ginger
juice of one lime
Toss with salad...eat as is, wrapped in butter lettuce leaves, on a sandwich, in a croissant, pita bread...
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