1 head lettuce, shredded to bite size
1/3 - 1/2 pkg. rice sticks (Mai Fun), deep fry in oil and drain
3-6 green onions, sliced diagonally
1 sm. pkg. toasted almonds
1/4 c. sesame seeds, toasted
3 chicken breasts, cooked (or 1 c. crabmeat)
Fresh ginger

Cook chicken in water with sliced ginger for 20 minutes or until done. Drain. Cool. Shred into small pieces. Mix with all ingredients except rice sticks.

Fry rice sticks in skillet with hot fat so it puffs up. Immediately drain on paper towel on wire rack. Do not mix rice sticks until ready to serve.

DRESSING:

4 tbsp. sugar
2-3 tsp. salt
1/2 tsp. black pepper
1 tsp. sesame oil
1 tsp. Accent
4 tbsp. vinegar
1/2 c. salad oil

Mix all ingredients except oil in pan over low heat until dissolved. Cool. Add oil in jar unitl ready to use. Shake well. Pour dressing over salad just before serving. Toss lightly with rice sticks.