1 lb. chicken breasts (3 c.)
2 oz. bean thread (Cellophane noodles)
1 head Romaine lettuce
4 green onions
1/4 c. slivered almonds, toasted
1/4 c. sesame seed, toasted

DRESSING:

1/4 c. sugar
2 tsp. salt (you can use less)
1 tsp. pepper
1/4 c. salad oil
6 tbsp. rice wine vinegar

Cook chicken in broth, cool and shred. Deep fry bean thread in oil at 375 degrees, break into small sections, put small handful into oil and cook 10-20 seconds. (Puffed up, not hard inside not brown). Wash, dry and shred Romaine lettuce, cut out vein. Mix all together and refrigerate. You can make salad ahead of time but put dressing on 2 hours before serving. Serves 6-8.