SALAD:

4 c. Iceberg lettuce, shredded
1 c. chicken, cooked and shredded
1/2 cucumber, julienne strips
1 sm. carrot, julienne strips
1/2 c. bean sprouts
1 c. mushrooms, thinly sliced
1/2 c. jicama, julienne strips
1 c. snow peas, blanched

Combine salad ingredients; toss well. Cover and refrigerate.

DRESSING:

3 tbsp. vegetable oil
1 tsp. fresh ginger root, minced
1 clove garlic, minced
2 green onions, cut into 1 inch slices
1/4 c. rice vinegar
3 tbsp. soy sauce
1 tbsp. honey
1 tsp. sesame oil
1 tsp. chili oil
White pepper

In a small saucepan over medium-high heat, add oil; swirl to coat. Add ginger, garlic, green onions; cook, stirring 1 minute. Add vinegar, soy sauce, honey, sesame oil, chili oil, and white pepper. Cook, stirring, to a boil. Remove from heat and set aside.

TOPPING:

1/2 c. sliced almonds, toasted (350 degrees about 5 minutes)
Chow mein noodles

Drizzle dressing over salad; toss until well mixed. Just before serving, add noodles and almonds to salad. Serve at once while noodles are still crisp. Serves 6.