Asian Tossed Salad

Photo: flickr user avlxyz

Ingredients

1 lrg can chow mein noodles

4 whl chicken breasts

1 teaspoon ginger

2 lrg lettuce heads washed, and

torn into salad-size pieces

1 medium onion chopped

(or 6 to 8 chopped green onions)

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

Preparation

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.

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.