Oriental Chicken Salad
Marsha Walker

Salad:
4 chicken breasts, cooked and torn into small pieces
1 8-ounce package wontons, fried, drained, and cooled
2 heads lettuce, washed, drained and broken into bite size pieces
8 green onions
8 Tbsp. silvered almonds
4 Tbsp. sesame seeds

Dressing:
4 Tbsp. sugar
2 tsp. salt
2 tsp. Accent
1 tsp. pepper
½ cup salad oil
6 Tbsp. rice vinegar

Toast almonds and sesame seeds at 325 degrees for 15 minutes. Cool. Mix salad ingredients and toss well. Blend together dressing and pour over salad just before serving.