4 or 5 lg. chicken breasts
1 pkg. slivered almonds
1 tbsp. sesame seeds
Green onion
Chopped celery
1 tbsp. reduce sodium soy sauce (approx.)
2 tbsp. rice vinegar (approx.)
2 tsp. oriental sesame oil
1 tsp. honey

Boil chicken, let cool and shred into little bite size pieces; set aside. Mix together soy sauce, rice vinegar, sesame oil and honey. Pour over chicken. Chop onion and celery and add to salad. Add almonds and sesame seeds. Serve cold.