1/2 c. white chicken meat, cooked, shredded
1 sm. head lettuce, shredded
2 oz. rice sticks (substitute fried noodles in can)
4 tsp. sesame seeds, toasted
4 stalks, green onions, chopped
1/4 c. chopped nuts, walnuts or cashews

DRESSING:

2 tsp. salt
1/4 tsp. pepper
6-7 tsp. vinegar
4 tbsp. sugar
1/2 tsp. MSG (Accent)
1/4 c. cooking oil
1 tbsp. sesame oil

Combine dressing ingredients in a jar. Shake and set aside. Cut rice sticks in approximately 3-inch length. Fry a handful at a time in about an inch of hot. It fries instantly and becomes puffy and crisp. Turn over, then drain on paper towel. Toss the salad with dressing just before serving and garnish with parsley.