1 (6-3/4 ounce) package rice sticks
Oil for deep frying
1 head lettuce, chopped
Dressing (recipe follows)
3 cups diced or shredded cooked chicken
6 tablespoons toasted sliced almonds

Deep fry the rice sticks, a small handful at a time, in hot oil for 1
to 2 minutes, or until puffed. Drain.

For each serving, place 1 cup chopped lettuce in a bowl and toss with
1 tablespoon dressing. Add 2 cups cooked rice sticks and toss again.
Top with 1/2 cup of the chicken and 1 tablespoon almonds. Or, combine
everything in a large bowl and toss with dressing to taste.

Dressing — makes about 2 cups
2 cups mayonnaise
1-1/4 teaspoons Worcestershire sauce
2 teaspoons soy sauce
2 teaspoons oil
1 tablespoon plus 1 teaspoon prepared mustard
1/8 teaspoon lemon juice

Combine the mayonnaise, Worcestershire, soy sauce, oil, mustard and
lemon juice, and blend well.