6 chicken breasts (halves) (I like to use several whole chickens)
2 med. heads lettuce
10 green onions, sliced
1 sm. ginger root
1 (12 oz.) pkg. won ton skins
1/2 c. sesame seeds (toasted)
2 sm. pkg. slivered almonds, toasted

Note: Toast almonds and sesame seeds on cookie sheet for 10 minutes at 300 degrees. Simmer chicken with ginger root until done. Remove from heat. Cool. Debone and break into small pieces. Refrigerate. Fry won ton skins in hot oil until golden. Brown only. Drain on paper towels. Crush. Combine above ingredients. Toss with dressing just before serving.

DRESSING:

8 tbsp. sugar
3 tsp. salt
8 tbsp. vinegar
2 tsp. MSG or Accent
1 tsp. pepper

Bring to a boil in saucepan. Simmer until sugar dissolves. Add 1 cup salad oil and refrigerate.