3 to 6 chicken breasts
Fresh ginger
3 heads lettuce
3 to 6 stalks green onions
Cucumber, celery, watercress
1 sm. can chow mein noodles
1 sm. pkg. toasted almond slivers

DRESSING:

1/2 c. toasted sesame seeds
2 tsp. salt
1/4 tsp. aji no moto (msg)
2 1/2 tbsp. sugar
1/4 tsp. pepper
4 tbsp. vinegar
1/2 c. salad oil

Skin chicken, place in fry pan with 1/2 to 1 inch salted water with ginger strips. Bring to boil and cook until no blood remains; drain. Cool and strip chicken; add to greens. Just before tossing, add almonds and noodles. Serves 12 to 15.