Pkg. of boneless chicken breasts
Bean threads (found in specialty section of supermarkets)
1 heat of butter or red leaf lettuce
1/4 to 1/2 c. pine nuts

DRESSING:

1/4 c. olive or other oil
1/4 c. soy sauce
1/8 c. sesame oil
1/4 c. rice wine vinegar
1/8 c. sweet rice wine

Combine the dressing ingredients, shake well and refrigerate. Poach or microwave the chicken breasts, shred. Prepare lettuce, add chicken, pine nuts and bean threads.

To prepare bean threads, pour approximately 1 cup of peanut or other oil in a wok. Add a splash of sesame oil for aroma. Heat to very hot. Tear off a small handful of bean threads (bean threads look like old dried up angel hair pasta! But just wait until you toss them in the hot oil. They will immediately fluff up into a crisp airy nest.)

When the threads have fluffed on one side (takes just seconds), carefully turn the nest over to fluff all the threads. Be sure every thread comes into contact with the hot oil. Continue until you have enough for your taste. Dress the salad, tossing well. Add pine nuts. Serve the bean threads separately. Place a handful of bean threads in a bowl, add salad, top with more bean threads. Enjoy.