2 large beefsteak tomatoes, cut into wedges
1 cup bean sprouts, heads and tails pinched off
5 large, fresh mushrooms, quartered
2/3 cup green onions, chopped
1/2 cup celery, stringed and sliced
1/2 cup carrots, julienne into 2-inch matchstick pieces
6 cups spinach leaves, thoroughly cleaned and chopped

Prepare vegetables and arrange on a tray. Start preparing the chicken cubes as directed below. Wrap and place vegetable try in refrigerator. When chicken cubes are done, combine all vegetables and toss as you would a normal salad.

Chicken Preparation:
4 whole chicken breasts, skinned boned and cubed
2 eggs, beaten
1 drop yellow food coloring
1/2 cup flour
1 tsp. sugar
1 tsp. MSG
1/2 tsp. almond extract
1 tsp. salt
1/4 tsp. baking powder
1 cup sesame seeds, hardy Oriental variety
3 1/2 cups oil for frying

Cut chicken breasts into 1 by 1-inch pieces. Mix egg, food coloring, flour, sugar, MSG, almond extract, salt and baking powder to make a batter. Dip chicken cubes into the batter; place on waxed paper. Sprinkle sides with sesame seeds. Heat oil in deep fryer of fry pan, over medium heat, until it reaches 375 degrees. Carefully place the coated chicken pieces, a few at a time, into the hot oil. Cook 5 minutes or, until golden brown and chicken is well done; drain on paper towels. Toss salad and chicken cubes together. Serve with vinegarette dressing.

Vinegarette Oriental Salad Dressing

3/4 cup cider vinegar
3/4 cup sugar
1 tsp. MSG
2 tsp. fresh ginger, finely shredded

Combine ingredients and mix well. Dressing is best if made a few hours before using. Hint: By heating the salad dressing, pouring over the spinach-chicken salad and tossing well, you'll have an interesting wilted spinach salad.