Toast the Sesame Seeds. In a dry pan over medium heat toast the sesame seeds, stirring frequently,  until they turn golden. Remove from heat and set aside.

Cook the rice noodles. Break the noodles into small pieces. Put 1/4 cup or more of oil into a frying pan over medium high heat. When the oil is hot drop in a few noodle pieces. When they have all puffed up remove them to a paper towel covered plate to drain. Repeat with the rest of the noodles, adding more oil as necessary.

Make the dressing. In a half pint jar with a lid combine the vegetable oil, brown sugar, rice vinegar, sesame oil and tamari. Cover, shake well and set aside.

Make the salad. In a large mixing bowl, combine the shredded lettuce and shredded chicken and mix together well. Add the sliced green onions and toasted sesame seeds and mix again.

Serve the salad. Put the salad mix in bowls, top with the fried noodles, pour on the dressing and sprinkle with salt.