1 head lettuce, thinly sliced
1/2 bunch fresh spinach, torn (optional, adds color and texture)
2 whole cooked (baked or boiled) chicken breasts, shredded (allow to marinate in 1/2 the dressing while preparing other ingredients)
1 carrot, julienned
4 green onions, thinly sliced
1 to 2 tbsp. thinly sliced red pickled ginger, optional (available in Japanese markets, adds color and zest to the dish)

Dressing: 1 teaspoon dry mustard or use 1 to 2 packages of Chinese mustard you get with Chinese take out food. 4 tablespoons sugar, 4 teaspoons soy sauce, 2 tablespoons sesame oil, 1/3 cup salad oil, and 6 tablespoons rice vinegar. 2 to 3 tablespoons toasted sesame seeds. Combine and blend completely.

Maifun Rice Sticks: Available in Oriental Section of most major markets. Break maifun in 1/2 lengthwise. Use 1/2 of a 6 3/4 ounce package. Pour salad oil into pan 2 to 3 inches deep. Heat 375 to 400 degrees. Drop small handful into hot oil - it should puff in just a few seconds. (If it doesn't, remove and allow oil to heat up). Turn over to cook evenly.

Remove as soon as crackling stops. Drain on paper towels. If you don't find Maifun - cut 1 package of Wonton Skins into 1/4 inch strips. Fry in hot oil, as above.

Toss vegetables and chicken. Add maifun and toss in a huge bowl. Pour dressing over and mix gently.

Before serving sprinkle a couple handfuls of toasted, sliced almonds over the top. Adds taste and crunch.

Serves 8 as a main dish, 20 or more as a side dish.