3 chicken breasts (boiled in ginger, garlic & lemon) for flavor
2 oz. rice sticks (deep fried)
1 head iceberg lettuce (shredded)
4 green onions (finely chopped)
2 tsp. chopped almonds

DRESSING:

4 tbsp. toasted sesame seeds
4 tbsp. sugar
2 tsp. salt
1 tsp. pepper
1/2 tsp. salad oil
6 tbsp. rice vinegar

Toss chicken (cut up bite size) rice sticks, lettuce, onions and almonds. Mix dressing and toss into salad.