1 head of iceberg lettuce, shredded
3 stalks of green onion, sliced 2 inches long
2 chicken breasts
1/2 to 1 pkg. Won Ton Skin or Mi Fun (rice sticks)
1 sm. pkg. almonds, sliced and toasted
2 tbsp. sesame seeds, toasted

Oil for frying the Won Ton Skin or Mi Fun.

MARINATE FOR CHICKEN:

1/4 c. soy sauce
1/4 c. sugar
1 clove garlic, crushed
1 tsp. ginger root, chopped fine
1 tsp. sherry wine

DRESSING:

6 tbsp. apple cider vinegar
4 tbsp. sugar
2 tsp. salt
1 tsp. black pepper
1/2 c. salad oil
1 tbsp. sesame oil
1 tsp. Hoi Sin Sauce (any market that carries oriental food should have it)

Combine marinate and marinate chicken for about 30 minutes. Roast chicken until very tender, in an oven or cook in a microwave oven. Shred chicken into fine 1 inch slices.

Slice green onions lengthwise into 2 inch pieces. Toast sesame seeds and almonds. Slice Won Ton Skin into very fine slices, about 1/4 inch. Deep fry in oil until light brown.

Combine dressing and mix well.

Add all of the first ingredients together except Won Ton Skin or Mi Fun. JUST BEFORE YOU ARE READY TO SERVE toss fried Won Ton Skin or Mi Fun into the chicken mixture then add the dressing.

NOTE: Everything can be done in the early morning or the night before. Fried Won Ton can be kept in a plastic bag or in Tupperware. Serves 10 to 12 people.