4    Chicken 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.