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Chinese Chicken Salad

1 Tbsp. sesame seeds
2 lbs. boneless, skinless, chicken breasts
1 1/2 Tbsp. sesame oil
4 cups shredded iceberg lettuce
4 green onions, thinly sliced
1/2 cup coarsely chopped fresh cilantro
2 Tbsp. Hoisin sauce (found in the Chinese section of grocery store)
2 Tbsp. lemon juice, fresh if possible
2 Tbsp. water
2 tsp. granulated sugar
2 cups cooked pasta noodles (spaghetti, linguine or angel hair)
Vegetable spray

In a small frying pan over medium heat, stir sesame seeds until lightly browned (6 - 8 minutes). Set aside. Cut chicken into bite-size strips about 1/2 inch wide. In a wok or large frying pan heat 1/2 Tbsp. of the sesame oil and brown half of the chicken, stirring and turning over medium high heat until cooked through. Remove chicken from pan and cook remaining chicken. Set cooked chicken aside. To make Hoisin dressing mix Hoisin sauce, lemon juice, sugar, remaining Tbsp. sesame oil, and the 2 Tbsp. water. Mix until blended. Mix chicken with Hoisin dressing and let stand while assembling salad. To pan fry pasta noodles, use a Teflon pan or spray vegetable spray in a frying pan. Place pasta in frying pan over medium heat. Cook the noodles until they are brown and crispy on each side and set them aside. Next, in a medium size bowl, mix lettuce, onion, and cilantro. Add chicken, sesame seeds and mix lightly. Place 1/4 of the noodles in the center of each plate (4) and then portion the salad mixture over the top of the noodles. Serve at once.
Makes 4 servings.