1 head lettuce
2 to 4 green onions
6 chicken breasts
1 1/2 c. almond slices
1/2 pkg. rice sticks

DRESSING:

6 tbsp. sugar
1 tbsp. salt
1 tbsp. MSG
3/4 tsp. pepper
3/4 c. salad oil
3 tbsp. sesame oil
9 tbsp. rice vinegar
Shake well.

Chop lettuce fine. Slice onions thin. Cook chicken breast in pressure cooker cool, then cube. Heat electric skillet to 400 degrees with 2 cups oil, add rice sticks a handful at a time. These puff as soon as they hit the oil. Remove with slotted spoon, cool. Mix salad ingredients. Add dressing just before serving. Great with egg rolls for lunch.