1 head iceberg lettuce, chopped
1 (6 3/4 oz.) pkg. rice sticks
Oil for deep frying
3 c. diced or shredded cooked chicken
6 tbsp. toasted sliced almonds
Mustard mayonnaise dressing

Place chopped lettuce in bowl. Deep fry rice sticks in oil heated to 370 degrees 1 to 2 minutes, until puffed. Drain on paper towels. Add rice sticks to lettuce and toss. Add chicken and almonds and toss with Mustard Mayonnaise Dressing to taste.

Makes 6 servings. NOTE: Rice sticks, sometimes called rice noodles or mai fun, can be found in Chinese markets and Oriental food sections of some supermarkets.

MUSTARD MAYONNAISE DRESSING:

2 c. mayonnaise
1 1/4 tsp. Worcestershire sauce
2 tsp. soy sauce
2 tsp. oil
4 tsp. prepared mustard
1/8 tsp. lemon juice

Combine mayonnaise, Worcestershire, soy sauce, oil, mustard, and lemon juice. Mix until smooth. Store in covered jar in refrigerator. Makes about 2 cups.