1 or 2 chicken breasts, boil in salted water, cool, and shred
1 (2 oz.) bundle Chinese long rice, deep fry a little at a time
1 head lettuce, shredded
1 bunch radish, sliced
2 tbsp. toasted almonds, chopped
2 tbsp. toasted sesame seeds

2 tbsp. sugar
1 tsp. MSG (optional)
1/4 c. salad oil
1 tbsp. sesame oil
1 tsp. salt
1/2 tsp. pepper
3 tbsp. white vinegar

Combine dressing ingredients in jar; shake well. Refrigerate. Combine salad ingredients. Add dressing and toss lightly. Serve immediately.