5 chicken breasts
1/2 pkg. won ton skins (12 oz.)
1/2 pkg. Maifun (rice sticks) (13 3/4 oz.)
1 head lettuce, shredded
1 sm. pkg. (2 plus oz.) sliced almonds, toasted
1/4 c. sesame seeds, toasted

DRESSING:

4 tbsp. sugar
2 tsp. salt
4 tbsp. white vinegar
1/4 c. salad oil
1/4 c. sesame oil

Combine sugar, salt and vinegar over low heat to dissolve sugar. Cool, then add oil. Mix well and add to salad just before serving.

Cook chicken, cool and shred. Add to chicken, 1 teaspoon ginger and 2 tablespoon Hoison sauce; salt and pepper to taste. Mix to coat. Cut wontons into thin strips, deep fry in hot oil (350 to 400 degrees) in small quantities; drain on paper towel. Break maifun into 2 to 3 inch pieces. Fry a VERY SMALL amount in hot oil (350 to 400 degrees). It puffs up immediately do not brown it. It stays white. Remove from pan as soon as it puffs. Drain on paper towel.

Toast sesame seeds and almonds in oven on cookie sheet for about 10 minutes, stir to prevent burning. I bring chicken, lettuce, salad, and fried things all in separate plastic bags and toss with dressing just before serving.