1 cup brown or wild rice
2 cups chicken broth
1 teaspoon SmartSpread
1/4 to 1/2 cup chopped walnuts
2 cups diced cooked chicken
1/2 cup sliced green onions with tops
1/2 cup sliced celery
1/4 cup diced red bell pepper

Dressing:
3 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon soy sauce
1 teaspoon ginger powder
1 clove garlic, minced

Directions
Prepare rice as directed on package using chicken broth instead of water; cool.

Heat butter in a large skillet over medium-high heat. Sauté walnuts until golden brown; cool. Combine rice, chicken, walnuts, green onions, celery and red pepper in a large bowl. Combine oil, lemon juice, soy sauce, ginger, and garlic; toss with salad mixture. Refrigerate until ready to serve. Serve chilled.

Serves 6