Asian Chicken Salad

• 2 tablespoons slivered almonds
• 2 tablespoons sesame seeds
• 3 whole chicken breasts, cooked, skinned, boned, and shredded
• 4 scallions, chopped
• 2 ounces rice sticks
• 1 large head lettuce, chopped
• 12 cup vegetable oil
• 6 tablespoons cider vinegar
• 14 cup sugar
• 1 12 teaspoons salt
• 1 teaspoon ground black pepper

1. In a preheated 300 degree oven, toast the almonds and sesame seeds, stirring occasionally, until lightly browned.
2. In a large bowl, toss the shredded chicken with the sesame seeds, almonds, and scallions.
3. Cover and refrigerate.
4. Just before serving, fry the rice sticks according to the package directions.
5. Add the rice sticks and lettuce to the chicken mixture.
6. Toss with the dressing.
7. Combine the oil, vinegar, sugar, salt, and pepper.
8. Blend well and pour over the chicken mixture, using just enough dressing to coat lightly.

almonds, sesame seeds, chicken breasts, scallions, rice, head lettuce, vegetable oil, cider vinegar, sugar, salt, ground black pepper

Taken from www.food.com/recipe/asian-chicken-salad-255783 (may not work)