Oriental Chicken Salad

1/2 lb cooked, shredded chicken
1 small head lettuce
4 sticks sliced green onion

Broil in oven 5 minutes:
2 tablespoons sesame seeds
silvered almonds

2 ounces rice sticks- deep fry in clean oil at 400 degrees
Poof and turn once

Dressing:
2 tablespoons sugar
1 teaspoon salt
1 teaspoon accent
1/2 teaspoon pepper
1/4 cup salad/vegetable oil
3 tablespoons white rice vinegar
1 tablespoon sesame oil

Mix and shake frequently to dissolve.

Add dressing, rice sticks, almonds and seeds to salad just before serving.