Ginger dressing
5 c. chow mein noodles
1/2 head lettuce, shredded (4 c.)
3 c. cut-up cooked chicken
1 med. carrot, shredded (1/2 c.)
1/4 c. sliced green onions with tops
1 tbsp. sesame seed

Pour ginger dressing over lettuce, chicken, carrot and onions in 4-quart bowl. Toss with half of the noodles. Spoon salad over remaining noodles; sprinkle with sesame seed.

I also added about 1/4 cup water chestnuts, cut in slivers. Fried cellophane noodles (bean threads) may be used instead of chow mein noodles. Fry a small amount at a time in 1 inch of oil for about 5 seconds.

GINGER DRESSING:

1/3 c. vegetable oil
1/4 c. white wine or rice vinegar
1 tbsp. sugar
2 tsp. soy sauce
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. ground or 1 tsp. minced fresh ginger

Shake all ingredients in tightly covered container. Refrigerate at least 2 hours. Shake again before using.