1 head lettuce
2 boned shredded chicken breast
1/4 c. chopped parsley
1/4 c. toasted sesame seeds
1/3 c. chopped scallions
1/4 c. slivered almonds

DRESSING:

4 tbsp. vinegar
4 tbsp. sugar
1 1/2 tsp. salt
1/2 tsp. ground pepper
1/4 c. salad oil

Toss salad ingredients and chill. Add dressing just before serving. Dressing: Heat vinegar, sugar, salt and pepper until sugar melts. Cool, add oil and whip. Toss with salad. Serves 2 to 3 for dinner, 4 for lunch.