marci's chinese Chicken salad

This recipe has garnered rave reviews for me. It’s the best Chinese
Marci’s Chinese Chicken Salad

1 T. Hoisen sauce*
1 T. soy sauce
1 T. sherry
1 t. dry mustard
1 t. grated fresh ginger

Mix the above together. Pour over 1 Pkg. Boneless, skinless dhicken breasts. Marinate at least 2 hours. (Overnight works better).
Pour off the marinade. Arrange the chicken on a rack in a baking pan and bake at 350 degrees for 45 minutes. Cool the chicken.
After the chicken is cooled, shred it with two forks.

Have the following ready
1-2 heads of lettuce, shredded
1 bunch of green onions green onions, finely chopped
¼ C coriander leaves (opt)
½ C chopped cocktail peanuts
2 T. sesame seeds, toasted.
2 C. or more bean threads (saifoon noodles), deep fried.

When ready to serve toss the chicken and above ingredients with the following salad dressing.

Salad Dressing:
1 t. salt
½ t. black pepper
1 t. Accent (opt.)
¼ C. salad oil
3 T. vinegar
2 T. sugar
Mix together and pour over salad and toss. (I often double this as it seems to cover the salad better)

*Hoisen Sauce and Saifoon Noodles are usually in the Oriental Section of the Grocery Store