3 chicken breasts
1 head lettuce
1/2 pkg. (sm.) rice sticks
3 to 6 green onions
1 sm. pkg. toasted sliced almonds
1/2 c. toasted sesame seeds

DRESSING:

4 tbsp. sugar
1 tsp. msg (optional)
1/2 tsp. black pepper
4 tbsp. rice vinegar

Boil chicken breasts in water with sliced ginger 20 minutes or until done. Cool and cut into bite-size pieces. Shred lettuce. Deep fry rice sticks in oil and drain. Slice green onions thin and diagonally. Mix dressing ingredients together in a pan over low heat, stirring until dissolved. Mix all ingredients and pour dressing over salad just before serving. Makes a lot of salad.