In medium-size frypan, boil chicken breasts and ginger in water on medium-high setting until the chicken is cooked. Remove chicken from pan and cut it into cubes when cooled.

In the same pan, fry almonds in 1 tablespoon of oil and salt until golden.  

Toast sesame seeds on cookie sheet in 350 degree oven for 15 minutes. Slice onions in slivers. Cut romaine into 1-inch slices. Toss chicken, almonds, sesame seeds, onions, mushrooms and romaine.

In a 2-cup measuring cup, whisk 1/4 cup oil, vinegar, seasoning salt, sugar and pepper. Toss it with romaine/chicken mixture and rice noodles.

Serve immediately.