Chinese Chicken Salad
Grill or pan-fry in a little sesame oil:
1   chicken breast, boneless, skinless
Slice the chicken into thin strips and shake some toasted sesame seeds over it.
Combine the chicken with: 
1 head iceberg lettuce, sliced into thin strips
green onions, diced
1/2   bunch cilantro, chopped 
1/2  snow peas, de-stringed and cut in half 
2 sesame seeds, toasted
1 can mandarin oranges, drained
Toss the salad with a dressing made from:
1  t Chinese mustard
1/4 c rice vinegar 
1/4 c peanut oil
1/4 c sesame oil
1/4 c tamari soy sauce
1 clove garlic, mashed
1/2 t chili oil
1/2 fresh ginger, minced
1/2 t white pepper
Heat some peanut oil in a wok.  Toss in a small handful of: 
rice stick vermicelli noodles
If the oil is hot enough, they should puff up immediately.  Cook them for 30 seconds or so, then pull them out and drain them on paper towels or a brown paper bag.  Continue frying noodles until you have about 1/4 the volume of the rest of the salad.  Stir them in immediately prior to serving.
Notes & Variations:
  1. Most Chinese restaurants batter fry small slices of chicken to make them crispy, but our alternative is less greasy.  If you pan fry the chicken, slice it up while it is a little undercooked, then return it to the pan with some minced garlic to finish it.
  2. This is one dish where iceberg lettuce works well.  But you can substitute or mix in a greenleaf or romaine lettuce if you like.
  3. Try adding any combination of: sliced water chestnuts, fresh snap peas or English peas, thinly sliced carrots, fresh water cress, fresh mint, firm avocado chunks, thinly sliced red bell pepper.
  4. You can make your own Chinese mustard by mixing regular mustard powder with a little water, or substitute Dijon mustard.
  5. The noodles are traditional and delicious, but they are a mess to make.  It's a good idea to experiment with making them to get them right.  The salad is just fine without them, but don't substitute greasy, yucky pre-packaged fried noodles.