3 whole chicken breasts (3 lbs.)
2 tbsp. soy sauce
1 tbsp. each oil and sherry
1/4 c. lemon juice
1 clove garlic, pressed
1/4 tsp. ground ginger
1/4 c. sesame seed
6 c. finely shredded lettuce
1 bunch minced green onions
1 sm. bunch fresh cilantro
1/4 lb. fresh sliced mushrooms
1 c. fresh bean sprouts
3 oz. translucent noodles
1 c. chopped salted peanuts
Cherry tomatoes and lemon slices

1. Mix together soy, salad oil, sherry, lemon juice, spices. Rub onto chicken. Place skin-side up in covered baking dish. Bake for 45 minutes. Cool meat in juices. Skin, bone and shred into thin strips. Chill.

2. Toast sesame seed in frying pan over medium heat until golden brown.

3. In salad bowl, arrange chicken meat, lettuce, green onions, cilantro, tomatoes, mushrooms, bean sprouts and fried noodles. Add sesame seeds and 3/4 cup of the nuts. Toss with 1/2 cup of the dressing.

4. Top with remaining nuts. Garnish with tomatoes, cilantro, slices of lemon. Pass additional dressing.