Chinese Chicken Salad

3 whole chicken breasts (3 lbs.)
2 Tbs. soy sauce
1 Tbs. each oil and sherry (wine)
1/4 cup lemon juice
1 clove garlic, pressed
1/4 tsp. ground ginger
1/4 cup sesame seed
6 cups finely shredded lettuce
1 bunch minced green onions
1 small bunch fresh cilantro
1/4 lb. fresh sliced mushrooms
1 cup fresh bean sprouts
3 oz. translucent noodles
1 cup chopped peanuts
Cherry tomatoes and lemon slices

For 1 cup dressing: Combine 1 tsp. Chinese mustard, 2 tsp. each sugar and grated lemon rind, 4 tsp. soy sauce, 2 Tbs. fresh lemon juice, 2 Tbs. sesame oil, 6 Tbs. salad oil, 1 Tbs. peanut butter in blender until smooth.
Mix together soy, salad oil, sherry, lemon juice, spices. Rub onto chicken. Place skin-side up in covered baking dish. Bake for 45 minutes. Cool meat in juices. Skin, bone and shred into thin strips. Chill.
Toast sesame seed in frying pan over medium heat until golden brown.
In salad bowl, arrange chicken meat, lettuce, green onions, cilantro, tomatoes, mushrooms, bean sprouts and fried noodles. Add sesame seeds and 3/4 cup of the nuts. Toss with 1/2 cup of the dresssing.
Top with remaining nuts. Garnish with tomatoes, cilantro & slices of lemon. Pass addiitonal dressing.