3 lbs. chicken breasts, skinless, boneless

MARINADE:

4 tbsp. soy sauce
2 tbsp. oil
2 tbsp. sherry (optional)
1/2 tsp. ground ginger
1/2 tsp. cinnamon
2 cloves garlic (finely chopped)

Cut chicken in half. Place in 9x13 pan and cover with marinade. Bake 1/2 hour. Slice into this strips in the baking pan.

SALAD VEGGIES:

2 c. head lettuce, shredded
1 c. celery, thinly sliced
1 c. carrots, thinly sliced
1/3 c. green onion, chopped
1 c. bean sprouts

DRESSING:

1/2 tsp. dry mustard
1/2 tsp. Tabasco sauce
4 tsp. lemon juice
1 tbsp. soy sauce
1/3 c. oil

Combine and chill. Toast 3/4 cup sliced almonds and 2 tablespoons sesame seeds. Add chicken, almonds, and dressing to salad just before serving.