Bullock'S Tea Room, Cantonese Chicken Salad

• 1 (6 3/4 ounce) package rice sticks
• 2 cups oil (for deep frying)
• 1 head lettuce, chopped
• 3 cups chicken, cooked and shredded
• 6 tablespoons almonds, toasted and sliced
• DRESSING
• 2 cups mayonnaise
• 1 1/4 teaspoons Worcestershire sauce
• 2 teaspoons soy sauce
• 2 teaspoons oil
• 1 tablespoon prepared mustard
• 1 teaspoon prepared mustard
• 1/8 teaspoon lemon juice

1. To prepare the dressing, mix all the dressing ingredients in a small bowl, mix well; makes about 2 cups.
2. To prepare the salad, deep fry the rice sticks, a small handful at a time for 1 to 2 minutes or until puffed, drain.
3. Place about one cup of chopped lettuce in each of 6 bowls.
4. Top with 1/2 cup per serving of the chicken and 1 tablespoon of nuts.
5. Spoon a tablespoon (or to taste) of dressing over the salad.
6. Top with a handful of the puffy rick sticks.
7. Serve.

rice sticks, oil, head lettuce, chicken, almonds, dressing, mayonnaise, worcestershire sauce, soy sauce, oil, mustard, mustard, lemon juice

Taken from www.food.com/recipe/bullocks-tea-room-cantonese-chicken-salad-330405 (may not work)