3 chicken breasts for each head of lettuce
4 stalks green onion, chopped with tops
2 tbsp. sliced almonds
2 tbsp. sesame seed
1 sm. can Chinese noodles

Boil chicken breast in small amount of water; salt to taste, chopped onion, 1 carrot and 1 stick celery chopped coarsely. (These will be discarded.) When chicken is done, cool and cut into small pieces. Toast almonds, sesame seed and noodles on a cookie sheet at 350 degrees until brown. Combine all ingredients just before serving. Add dressing and toss.

DRESSING:

2 tsp. sugar
3/4 tsp. salt
1/2 c. safflower oil (any light oil)
1 tbsp. sesame oil (don't substitute)
1/2 tsp. cracked pepper
3 tbsp. wine vinegar

Combine and chill ahead of time.