2/3 cup uncooked wild rice
1    pound boneless, skinless chicken breasts (or 3/4 pound
      grilled chicken breasts)
2    oranges
2    cups snow peas, stringed and blanched (see note)
1/2 cup slivered red bell pepper
1/4 cup fresh cilantro leaves, coarsely chopped
*    Lettuce or shredded Chinese cabbage
1/4 cup chopped cashews
Dressing
1    clove garlic, minced
2    tablespoons low-sodium soy sauce
2    tablespoons dark sesame oil
2    teaspoons granulated sugar

Rinse wild rice thoroughly. Place in a saucepan with 1-1/2 cups boiling water. Bring back to a boil, cover and simmer 35 to 45 minutes, until rice is tender and water is absorbed.

Pan-broil chicken breasts over medium heat in nonstick skillet until juices no longer run pink. Cool slightly and cut into thin slices. Or use grilled chicken.

Remove peel and white membrane from oranges. Slice and cut into bite-sized pieces.

In a large bowl, combine wild rice, chicken, oranges, snow peas, bell pepper and cilantro.

To Make Dressing: Whisk together garlic, soy sauce, oil and sugar.

Pour over salad and toss lightly to combine. Serve on lettuce or Chinese cabbage. Sprinkle with cashews.

Note: To blanch snow peas, place them in a large pot of boiling water for 30 seconds. Remove from heat and drain. Run cold running water over peas to stop the cooking process.

PER SERVING:
Calories: 367 (27% from protein, 41% from carbohydrate, 32% from fat).
Protein: 25.1 grams
Total fat: 13.3 grams
Saturated fat: 2.4 grams
Cholesterol: 46 mg
Sodium: 348 mg
Carbohydrate: 38.9 grams

Dietary fiber: 9.1 grams
Exchanges: 1/2 vegetable, 1-1/2 starch, 1-1/2 meat, 2 fat, 1/2 fruit