Chicken salad asian-style

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.