Asian Tossed Salad

• 1 chow mein noodles lrg can
• 4 chicken breasts
• 1 teaspoon ginger
• 2 lettuce heads washed, and
• salad torn into, size pieces
• 1 onion medium, chopped
• 8 green onions chopped
• 3/4 cup slivered almonds
• 1/2 cup sesame seeds
• 3/4 cider vinegar
• 3/4 cup vegetable oil
• 1 1/2 teaspoons Accent Seasoning
• 6 tablespoons sugar

1. Add ginger to boiling water, and cook chicken breasts completely. Allow chicken to cool completely then chop into 1-inch cubes. Add chicken and onions to lettuce. Bake almonds and sesame seeds in the oven at 350 degrees for 5 minutes, and add to lettuce.
2. Mix vinegar, oil, and Accent in a small pint jar, and shake vigorously for 2 minutes. Immediately before serving add chow mein noodles and vinegar mixture to lettuce and stir to coat.

noodles, chicken breasts, ginger, salad, onion, onions, almonds, sesame seeds, vinegar, vegetable oil, accent seasoning, sugar

Taken from www.yummly.com/recipe/Asian-Tossed-Salad-1646369 (may not work)