1/2 lb. cooked chicken (breast preferred)
2 oz. Py-mei-fun (Chinese rice sticks)
1 sm. head lettuce, shredded
4 stalks green onion, chopped
2 tbsp. chopped toasted almonds
2 tbsp. toasted sesame seeds (white)

Boil chicken in small amount of water, salt, one carrot and celery and/or onion (optional). Shred chicken after boiling. Deep fry Py-mei-fun in hot oil until lightly golden.

DRESSING:

2 tbsp. sugar
1 tsp. salt
1/4 c. salad oil
1 tbsp. sesame oil
1 tsp. Accent
1/2 tsp. cracked pepper
3 tbsp. vinegar

Combine dressing ingredients, blending well. Chill. Combine salad ingredients just before serving. Add dressing and toss lightly and serve. (NOTE: Crab may be substituted for chicken.)