1 whole chicken, boiled in salt water
1 sm. bunch green onions, sliced thin
3 stalks celery, sliced thin
1/2 tsp. Chinese parsley (optional)
1 head lettuce, shredded
1/2 pkg. rice sticks

DRESSING:

1/4 tsp. pepper
1/4 c. salad oil
2 tbsp. sesame oil
2 tbsp. sugar
1 tsp. salt
3 tbsp. red wine vinegar
1/2 clove garlic

Salad: Cool and skin chicken. Cut into bite size pieces. Combine chicken with all other salad ingredients, except rice sticks. Rice sticks are fried quickly in hot oil. Put a small amount of rice sticks in oil. They puff immediately so remove quickly before they brown. Fry rice sticks and add to salad just before serving.

Dressing: Combine ingredients and add to salad just before serving. Serves 10.