2 roasted chicken breasts, shredded fine by hand
4 stalks green onions (or more if preferred), shredded in 1 1/2 inch lengths using entire stalk
1 bunch Chinese parsley (Yim Sai), in short lengths
1 lg. head lettuce, shredded finely
2 to 3 tbsp. sesame seeds, toasted (optional)

SEASONINGS:

1 tsp. Hoy Sien Sauce
1/2 tsp. Ng Heung Fun (Five Spices)
1/2 tsp. lemon juice
2 tsp. soy sauce
1/2 to 1 tsp. sesame seed oil
1/2 to 1 tsp. mustard, powdered (sprinkled on)
1 tsp. salt
1/2 tsp. pepper
2 tbsp. salad oil or oil in which chicken was fried or roasted

The salad has no exact measurements as it would depend on the amount of chicken. The above are meant only as a guide for the beginner. The salad is seasoned to taste. A whole chicken can be used but parts such as breast and thighs are easy to shred.

Toss the shredded chicken with a mixture of a little of each of the above seasonings. Season to taste. This may be done ahead of time and at the time of serving, add the oil to the seasoned chicken, toss with the shredded green onions, Chinese parsley and lettuce. Quite a bit of green onion is used. Add toasted sesame seeds, if desired. If you like the flavor of curry powder, that is sometimes also used as a seasoning.

For a festive touch, fried strips of won ton skin or fried rice sticks (Pai Mai Fun) may also be added at serving time.