Prepare the Dressing: In a small bowl, whisk together vegetable oil, rice vinegar, brown sugar, sesame oil (if using), and soy sauce until smooth. Set aside.

Cook and Shred Chicken: Boil chicken breast halves for 15–20 minutes until cooked. Shred and set aside.

Toast Sesame Seeds: In a dry skillet, toast sesame seeds over medium heat for 3–4 minutes until golden brown. Set aside to cool.

Crisp Rice Noodles: Heat olive oil in skillet to medium-high, add rice noodles until crispy (~30 seconds). Remove and drain.

Prepare the Lettuce: Chop iceberg lettuce, rinse, and drain excess moisture. Place in a large mixing bowl.

Combine Salad Ingredients: Add shredded chicken, green onions, and toasted sesame seeds to the bowl and mix gently.

Dress the Salad: Pour dressing over salad and toss gently. Let it rest for 5 minutes.

Add Crispy Noodles: Top salad with crispy rice noodles right before serving.