Ingredients
1-1/2 cups cubed cooked chicken1-1/2 cups cooked rice1 package (10 ounces) frozen green beans, thawed1 cup bean sprouts1 medium green pepper, chopped1 small onion, chopped2 tablespoons minced fresh parsleyDRESSING:1/3 cup sour cream2 tablespoons water2 tablespoons soy sauce1/2 teaspoon garlic powder1/2 teaspoon salt, optional1/4 teaspoon ground ginger1/8 teaspoon pepper
Preparation
In a large bowl, combine the first seven ingredients. Whisk dressing ingredients together in a small bowl. Pour over salad; toss to coat. Refrigerate 8 hours or overnight.
