1 head iceberg lettuce

½ lb. mushrooms, sliced

1 tablespoon vegetable oil

2 yellow crookneck squash, sliced (or any other summer squash)

1 tablespoon soy sauce

1 lb. boneless chicken, diced

2 pattypan squash, sliced (or any other summer squash)

1/3 cup bottled plum sauce (or substitute ½ cup plum jam,¼ tsp. red pepper and ¼ tsp,powdered ginger)

½ cup sliced almonds tsp

Core, rinse and thoroughly drain lettuce; chill in plastic bag or plastic crisper until serving time. Heat oil and soy sauce in wok or 12-inch skillet until hot. Add chicken. Cook, stirring constantly till chicken is browned, 2 or 3 minutes. Stir in plum sauce. Cook until hot. Meanwhile shred lettuce and arrange on 4 dinner plates. Stir squash and mushrooms into chicken mixture. Cook, stirring and turning constantly until tender yet crisp, about 2 minutes. Arrange chicken and vegetables on shredded lettuce. Sprinkle with sliced almonds. Makes 4 servings.