4 Chicken breast halves – cooked, skinned, boneless broken into small pieces
1 can Water chestnuts (8 oz can) – drained, sliced
3 Green onions with tops – chopped
1/4 cup Sesame seeds – toasted
1/3 cup Sliced almonds – toasted
1 tablespoon Poppy seeds

Dressing

1 can Chow mein noodles (3 oz can)
1 Medium head iceberg lettuce – broken into small pieces

In large bowl, mix together chicken, water chestnuts, green onions, sesame seeds, almonds and poppy seeds.
Pour Dressing over chicken mixture; toss gently to mix well.
Refrigerate salad until chilled, about 2 hours.

At serving time, mix chicken mixture with noodles and lettuce.

Makes 6 servings.

DRESSING:
In a 1-pint jar, mix together 4 tablespoons sugar, 4 tablespoons cider vinegar, 1 teaspoon salt and 1/2 teaspoon pepper.
Add 1/2 cup salad oil; shake to mix well.