Instructions: To prepare vinaigrette: Mince or grate the fresh ginger; add to water.

Combine remaining ingredients in a bowl and whisk. Strain ginger from water, reserving the water and discarding ginger. Add ginger-water to vinaigrette; whisk.

To prepare salad: In deep pan, heat 1 inch of canola oil to about 375 degrees and deep-fry rice stick noodles; they will puff up immediately when done. Remove to a plate with paper towels. Turn off heat and remove pan with oil from burner.

Do not let oil heat beyond 375 degrees.

Rinse chicken and pat dry. Pound slightly between two pieces of plastic wrap so breasts are even in thickness. Brush both sides of chicken breasts with small amount of dressing. Grill or saute chicken in about 1 tablespoon of canola oil over medium-high heat until chicken is no longer pink and juices run clear.

Remove and let cool. When cool, dice into bite-size pieces.

In a separate pan over medium-low heat, toast almond slivers until slightly browned; remove and let cool.

Peel carrot to remove skin; then peel eight long strips for garnish; set aside.

In a large bowl, toss together cabbage, romaine, bell pepper, green onion, snow peas, cucumber, and chicken pieces. Toss again, adding sesame seed, half the almonds and the remaining soy vinaigrette.

To serve: Divide between two plates and place fried rice stick noodles alongside salad; garnish with curled carrot strips and remaining toasted almonds.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.