PUBLISHED: 10:48 AM on Wednesday, February 2, 2005
Golden Phoenix Nests

1 cup diced, cooked chicken breast

3/4 cup diced Fuji apple

1/2 cup diced celery

1/2 cup thinly sliced deli ham, cut into 1/2-inch squares

1/4 cup slivered almonds, toasted Tangy Honey Dressing (recipe below)

8 iceberg lettuce leaves, cut into 5-inch circles

Combine chicken, apple, celery, ham and almonds in bowl. Prepare dressing; pour over salad and toss to coat all pieces. Fill lettuce leaves with about 1/3 cup chicken mixture and arrange salad cups on serving platter.

Tangy Honey Dressing: Blend 1/3 cup Kikkoman Sweet & Sour Sauce, 2 tablespoons vegetable oil and 1 tablespoon honey.

Makes 8 salad cups.