Instructions: Place trimmed beans in medium saucepan in 1 inch lightly salted boiling water, cook, covered, 8 minutes or until crisp-tender. Darin; combine with scallions and tomato in medium bowl. Mix vegetable oil, lemon juice, 2 tablespoons soy sauce, sugar, ginger, garlic, salt and pepper and pour over green bean mixture. Refrigerate at least 1 hour, stirring occasionally. Blend remaining 1 teaspoon soy sauce with mayonnaise in smal bowl, add chicken and mix well. Refrigerate. Just before serving, combine in large salad bowl salad greens, bean sprouts, radishes, walnuts, chicken and marinated green bean mixture. Toss to mix well.

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