Salad:

3 chicken breasts, cooked for 20 minutes in water with sliced fresh ginger and drained
1 head lettuce, shredded to bite size
1 small pkg. toasted almonds
3 to 6 green onions, sliced thin
1/4 c. sesame seeds, toasted
1/2 pkg. rice sticks (Oriental bean thread), deep-fried in oil a few minutes until puffy and drained on paper towel

Toss together.

Dressing:

4 tbsp. sugar
1 tsp. m.s.g. (optional)
4 tbsp. vinegar
2 to 3 tsp. salt
1/2 tsp. black pepper
1/2 c. salad oil

Combine all ingredients, except oil, and dissolve over low heat. Cool and add oil. Pour dressing on just before serving.