1 sm. head lettuce, shredded
4-6 green onions, thinly sliced
3 c. cooked chicken breasts (4-6 breast halves)
1 (1" thick) slice fresh ginger
1 lg. can chow mein noodles
1 (2 oz.) pkg. slivered almonds (toasted)
1/2 c. sesame seeds (toasted)
Dressing (see below)

Cook chicken and ginger in boiling water to cover for 30 minutes until tender. Drain, cool, then skin, bone and shred chicken. Combine chicken, lettuce, onions, noodles, almonds and sesame seeds. Set aside until time to serve, then add dressing.

DRESSING:

4 tbsp. sugar
2 tsp. salt
1/4-1/2 tsp. pepper
4 tbsp. vinegar
1/2 c. vegetable oil

Combine all ingredients but oil in small saucepan; cook over low heat, stirring until sugar dissolves; cool. Add oil and mix well. (Can be refrigerated ahead of time.) Just before serving pour dressing over salad and toss gently to mix.