3 chicken breasts (or leftover chicken, skinned & boned)
2 slices fresh ginger root
1 lg. head lettuce, shredded
1/3 pkg. rice sticks (16 oz. pkg.) available in oriental section of grocery stores
1/2 c. toasted almonds (can be optional)
1/2 c. toasted sesame seeds (can be optional)
2 green onions, finely chopped

Cook chicken in water with sliced ginger and Chinese seasoning called five spices until done, 20 to 30 minutes or microwave. Fry rice sticks. Cooking a small amount at a time in deep oil (very hot 375 degrees). Drain rice sticks on paper towels. Shred chicken. Just before serving, combine all ingredients and toss lightly with salad dressing (recipe below).

DRESSING:

2 tbsp. sugar
1 tsp. salt
1/2 tsp. black pepper
4 tbsp. white wine vinegar
1/2 c. salad oil (add a tbsp. of sesame oil for flavor)

Combine all ingredients except oil, dissolving over low heat. Cool. Add oil just when ready to combine salad. Toss just before serving. Serves 4 to 6.