2 c. peanut oil
6 oz. rice sticks
2 whole chicken breasts, cooked, skinned, boned, and shredded
1/2 lb. medium shrimp, shelled, deveined and cooked
1 c. thinly sliced celery
1 c. slivered almonds
1 lg. zucchini, cut in 2-inch long julienne strips
1 head iceberg lettuce, shredded
1 c. thinly sliced red radishes
1 c. chopped green onions
Dressing

Heat 1 cups oil in uncovered wok at 375 degrees. Drop rice sticks, 1 ounce at a time, into oil. After they puff (about 30 seconds), remove immediately. Do not brown. Drain on paper towels. Cool; store in airtight container until serving time.

To serve, toss rice sticks, chicken, shrimp, celery, almonds, and zucchini in bowl. Toss remaining ingredients except Dressing in large bowl; top with ingredients in other bowl; toss. Add desired amount of Dressing; toss. Serve immediately. Makes 6 servings.

DRESSING:

2 tbsp. sesame oil
1/4 c. peanut oil
1/2 c. cider vinegar
1/4 c. soy sauce
1/2 tsp. sugar
1 tsp. five-spice powder
1 clove garlic, peeled and minced
2 tbsp. toasted sesame seed