Cook's notes: If you plan to make the salad soon after purchasing the chicken (and the meat is warm), do step 3 of the recipe first and then refrigerate the chicken meat until you are ready to assemble the salad.

1. Make the Creamy Ginger Dressing and set aside.

2. Divide the greens evenly among each of 4 dinner plates. Top each plate with 8 cherry tomato halves, 1/4 of the celery, 1/4 cup shredded carrots and

1/4 cup mushrooms. Set aside.

3. Remove the chicken legs and wings and reserve for another use. Remove the skin from the chicken and discard. Cut and pull the chicken breast meat away from the bone in chunks, using a knife and your fingers. Repeat with the thigh portions. Cut the meat into bite-size chunks. Sprinkle the meat evenly over the 4 plates.

4. Drain and rinse the water chestnuts (optional) and divide them equally among the plates. Drizzle each plate with 2 tablespoons Creamy Ginger Dressing. Serve at once. Serves 4.

Creamy Ginger Dressing

1. Measure the yogurt into a 4-cup glass measure. Peel and finely mince the garlic and add it to the yogurt. Do not stir.

2. Pour the soy sauce, ketchup, ginger, sesame oil and sugar on top of the yogurt. Stir with a wire whisk until well blended.

3. Serve at once or refrigerate for several days. Makes 1 1/4 cups, with 1/2 fat gram in a 2-tablespoon serving.