Chinese Chicken Salad

This is the yummy salad that Faith Watabe would always make...  from the good ol' days in Houston.

Chinese Chicken Salad

1/4 c. sugar
1 tsp. salt
1 tsp. MSG (optional)
1/2 tsp. black pepper
1/4 c. rice vinegar
1/2 c. salad oil

Combine all but salad oil & dissolve over low heat.
Cool, then add salad oil.
(Best if made ahead of time - refrigerate until ready to serve.) 

3 chicken breasts, cooked & shredded
1 tsp. fresh ginger, grated
1 head iceberg lettuce, shredded
1-6 scallions, sliced diagonally
1/4 c. sesame seeds, toasted
1 small pkg. slivered almonds, toasted
1/2 pkg. rice sticks

Cook chicken in water with 1-2 slices of fresh ginger. Drain, cool & shred.
Deep fry rice sticks & drain on paper towel.
Shred lettuce & toss with almonds, sesame seeds, scallions & 1 tsp. grated ginger.
Just before serving, add fried rice sticks & chicken and toss with dressing.

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