Bullock's Tea Room, Cantonese Chicken Salad

The Los Angeles Times published this recipe in 1979, back when chinese chicken salads were all the rage. I still make this recipe but usually add some manderin orange segements on top.

• Ready In: 17 mins
• Serves: 6

Ingredients

• 1 (6 3/4ounce) package  rice sticks
• 2  cups  oil (for deep frying)
• 1  head lettuce, chopped
• 3  cups chicken, cooked and shredded
• 6  tablespoons  almonds, toasted and sliced

• DRESSING

• 2  cups mayonnaise
• 1 1⁄4 teaspoons Worcestershire sauce
• 2  teaspoons soy sauce
• 2  teaspoons  oil
• 1  tablespoon prepared mustard
• 1  teaspoon prepared mustard
• 1⁄8 teaspoon lemon juice

Directions

1. To prepare the dressing, mix all the dressing ingredients in a small bowl, mix well; makes about 2 cups.
2. To prepare the salad, deep fry the rice sticks, a small handful at a time for 1 to 2 minutes or until puffed, drain.
3. Place about one cup of chopped lettuce in each of 6 bowls.
4. Top with 1/2 cup per serving of the chicken and 1 tablespoon of nuts.
5. Spoon a tablespoon (or to taste) of dressing over the salad.
6. Top with a handful of the puffy rick sticks.
7. Serve.