3-6 chicken breasts
Salt
3 tsp. sliced green onions
1 bundle long rice

DRESSING:

2 1/2 tsp. salt
4 tbsp. vinegar
1/2 tsp. brown sugar
1 sm. piece ginger
2 head lettuce (ice berg)
1 pkg. almond slivers, browned
4 tbsp. sugar
1/4 tsp. ajinomoto, optional
1/4 c. salad oil or Wesson oil

Combine ingredients for salad dressing and shake in a jar. Cook chicken breast with the ginger and salt to taste when cooked. Add dressing.

Combine remaining ingredients and toss when ready to eat. Keep lettuce free from excess water.

In deep frying the long rice it becomes very frilly and dries very fast. Break it up and toss with the rest of the ingredients. Instead of the long rice you may use won ton chips.