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3 chicken breasts
1/4 tsp. ginger
1 head lettuce
1/2 pkg. rice sticks
3 to 6 green onions
1 small pkg. slivered almonds

4 Tbsp. sugar
2 to 3 tsp. salt
1 tsp. Accent
1/2 tsp. black pepper
4 Tbsp. apple cider vinegar
1/2 c. oil

Cook chicken breasts in water with ginger until done.
Shred the head of lettuce. Deep fry the rice sticks in oil.
(Oil must be about 3 inches deep, minimum. Break rice sticks
apart and fry a few at a time. As soon as they puff up white,
take out of oil with a slotted lifter.) Chop green onions. Put
all salad ingredients together except rice sticks. Add them at
the last minute. Combine dressing ingredients except oil.
Dissolve over low heat. Add oil. Toss dressing on at the last
minute. (Can substitute chicken with crabmeat.)

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