1-2 chicken breasts
2 oz. long grain rice, cooked
1 head lettuce, shredded
4 stalks green onion, chopped
2 tbsp. slivered almonds, toasted
2 tbsp. sesame seeds, toasted

Boil chicken breasts in water with a little salt. Cool and then shred. Fry cooked rice until brown. Combine all ingredients together and add dressing.

DRESSING:

2 tbsp. sugar
1 tsp. salt
1 tsp. MSG (opt.)
3 tsp. white vinegar
1/2 tsp. pepper
1/4 c. salad oil
1 tbsp. sesame oil

Put all ingredients in a jar and shake well. Refrigerate. When ready to serve salad, add dressing, tossing lightly. Serve immediately.