2 chicken breasts
1/4 c. soy sauce
1 clove garlic, minced
4 tsp. sugar
1 tbsp. sherry
1 tsp. Hoisin sauce
1 sm. head lettuce, shredded
1/2 c. green onions, slivered lengthwise
1/2 bunch Chinese parsley (cilantro)
4 c. rice sticks (after frying)
1 tbsp. toasted sesame seeds
1/4 c. chopped peanuts or slivered almonds

Preheat oven to 350 degrees. Marinate chicken in first 5 ingredients for 30-60 minutes. Bake 35-40 minutes at 350 degrees. Shred chicken and set aside.

Cut lettuce, place in large bowl. Pull parsley off of stems, add to bowl. Slice onions and add to above. Add chicken to bowl. Fry rice sticks and allow to drain. Prepare dressing (recipe below).

At the last minute, pour dressing over lettuce, parsley, onion, chicken in bowl. Toss to coat. Add rice sticks, nuts, sesame seeds, toss lightly and serve immediately.

DRESSING:

2 tsp. Coleman's pre-mixed hot mustard
1 tsp. Hoisin sauce
1/2 tsp. MSG, Accent
1/2 tsp. salt
1/2 tsp. sugar
1 tbsp. sesame oil
2 tbsp. red wine vinegar
1 tbsp. oil

Mix all ingredients together.