Chicken Salad Asian Style

4 breast halves

- cooked, skinned, boned - broken into small pieces 1 cn Water chestnuts (8 oz can)

- drained, sliced 3 Green onions with tops

- chopped 1/4 c Sesame seeds, toasted

1/3 c Sliced almonds, toasted

1 tb Poppy seeds

Dressing 1 cn 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. NUTRITIONAL INFORMATION PER SERVING: 295 calories; 23 grams protein; 14.8 grams fat; 18.8 grams carbohydrates; 49 milligrams cholesterol;

143 milligrams sodium.