4 c. boiling water
1 tsp. salt
1 whole chicken breast with skin
1 heaping tsp. dry onion
4 stalks celery
2 c. bean thread
2 c. bean sprouts

Simmer about 20 minutes with lid. Remove chicken and add 4 stalks celery and blanch for about 2 minutes. Remove celery to bowl. To same pot, add 2 cups bean threads. Just dip in and remove quickly. Add to bowl with celery. Do the same with 2 cups of bean sprouts. Boil about 1/2 minute.

Toss the vegetables together and chill. Add cooled chicken bits to the tossed salad. Tear chicken in small strips from the breast. Discard skin. Toss all together with about 1/4 teaspoon salt and dash of pepper.

Pour dressing directly over portion when ready to eat. Otherwise, vegetables will get soft if salad is made ahead of time, do not toss with salt and pepper until just before serving.

SALAD DRESSING:

1/2 tsp. salt
2 tbsp. white vinegar
3 tbsp. water
1 tsp. sugar
1 tsp. oil
Dash of pepper
1/2 sm. onion in rings

Mix ingredients together.