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3 chicken breasts
pinch of fresh ginger
head of lettuce
1/2 pkg. rice stick
3 to 6 sliced green onions
1 small pkg. toasted almonds,
sliced thin

4 Tbsp. sugar
2 tsp. salt
2 tsp. Accent
1/2 tsp. black pepper
4 Tbsp. vinegar
1/2 c. salad oil

Cook chicken in water with ginger until tender. Drain
and cool. Cut lettuce to bite-size. Deep-fry 1/2 package rice
stick in oil until white and puffy. Add this and remaining
ingredients; toss well.
Dressing: Combine all ingredients and dissolve over low
heat. Mix with salad minutes before serving.

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