4 chicken breasts
1 fresh ginger root
1 head lettuce
3-5 scallions
1 sm. pkg. slivered almonds
1/3 to 1/2 pkg. rice sticks

Boil chicken with ginger, chopped into 3 or 4 pieces. Skin and debone chicken, tear into small pieces. Chop up lettuce and scallions. Toast almonds. Fry rice sticks in hot oil. Mix all above ingredients in large bowl.

DRESSING:

4 tbsp. sugar
2 tsp. salt
1/4 to 1/2 tsp. pepper
4 tbsp. vinegar

Simmer together until seasonings dissolved. Cool. Add 1/2 cup salad oil; shake well. Pour over salad and mix well.