Chinese Chicken Salad

Chicken Breasts - Barbequed or roasted 1/2 breast per person - cut in thin strips
Lettuce - Shred 1/2 to 3/4 head per 2 people
Vermicelli bean threads 1 pkg. per 2 servings
(approx 3-4 oz Toasted sliced almonds - 1 4 oz. pkg. for 2 servings
Green onions - 2-4 thinly sliced (all of white part of green)
Cilantro - 10-15 sprigs chopped
Water chestnuts - Optional

Dressing

1/2 TSP. Dry mustard
2 TBS. sugar
1 TBS. soy sauce
1 TBS. sesame oil
1/4 C. oil
3 TBS. Rice wine vinegar
1/4 TSP. 5 spice seasoning
1/2 TSP.tsp. salt (Taste)
White pepper

Fry vermicelli in hot oil. Do in small batches to make sure oilreaches each thread. Turn over and do the other side. Drain each batch on paper towels.
Shred lettuce and chill in large bowl.
Slice chicken and marinate in some of the dressing.
When ready to serve, add lettucechicken, cilantro, almonds, onionvermicelli and dressing and toss. Serve on chilled plates