Asian Chicken Salad

2 Tblsp. brown sugar
2 tsp. soy sauce
1 Tblsp. sesame oil (optional)
1/4 cup vegetable oil
3 Tblsp. rice vinegar
1 (8 oz.) pkg. dried rice noodles
1 head iceburg lettuce- rinsed, dried, and chopped
4 boneless, skinless, chicken breast halves, cooked and shredded
3 green onions, chopped
1 Tblsp. sesame seeds, toasted

Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, vegetable oil, and rice vinegar in a salad dressing carafe.

To prepare the chinese rice noodles, heat a skillet with a few Tblsp. oil and break off a little bit of the noodles, add them to the skillet and fry them. Because they will puff up in the skillet only add a few at a time. As they begin to puff up, remove and drain them on paper towels.

In large bowl combine iceburg lettuce, cooked and shredded chicken, green onions, and toasted sesame seeds. Let chill about 10 minutes and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container or pour dressing over salad, toss, and serve immediately.