3 whole chicken breasts, skinless, boneless
1 head iceberg lettuce
3-4 green onions
3 tbsp. slivered almonds, toasted
2 tbsp. toasted sesame seeds
1 (3 oz.) can rice noodles

DRESSING:

2 tbsp. sugar
1 tsp. salt
1/2 tsp. black pepper
1/4 c. salad oil or peanut oil
1 tbsp. sesame oil
3 tbsp. cider vinegar

TO PREVENT WILTING, DO NOT MIX AHEAD OF TIME.

Simmer chicken breasts in water until done. Cool. Shred chicken and toss with salt and pepper. Shred the lettuce in large salad bowl. Add sliced green onions, including some of green. JUST BEFORE SERVING, add chicken, almonds, sesame seeds and rice noodles. Drizzle with pre-mixed dressing. toss and serve as main dish with croissants or muffins or may be served in pita pockets.