Chicken Salad- Aunt Laurie

4-5 chicken breasts
1 head lettuce
4-5 ribs celery, diced
1 package slivered almonds
1 bottle sesame seeds
1/2 cup green onions, sliced

Cook chicken.

Boil:

Bone-in, skin-on chicken breasts: cook about 30 minutes
Skinless, boneless chicken breast halves: cook 15 to 20 minutes
Skinless, boneless chicken breast cut into 2-inch pieces: cook about 10 minutes
Sauté
In a large skillet heat olive oil and butter or margarine over medium heat. Add chicken and cook for 6 to 8 minutes or until chicken is tender and no longer pink, turning once.

Cool and dice chicken.  Mix remaining ingredients together.  Chill.  Just prior to serving cover with dressing.

Dressing:

3 tablespoons vinegar
1/4 cup oil
2 tablespoons sugar
1 teaspoon salt
pepper to salt

Combine well.  Serve on chicken salad.