1 lg. head lettuce, shredded
3 skinless, boneless chicken breasts, cooked & diced
2 sliced sugared ginger, chopped fine
3 green onions, chopped
1 can sliced water chestnuts
1/4 c. sesame seeds, toasted optional
1/2 c. slivered almonds
4 oz. rice sticks (add last)

In deep pan cook rice sticks in oil in small portions; drain on paper bags.

SAUCE:

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

1. Add all ingredients of salad together in large bowl.

2. Cook rice sticks and add to salad.

3. Warm all ingredients for sauce (except oil) in saucepan; let cool. Add oil.

4. Pour onto salad and toss.

Can be made day or two before.