Oriental Chicken Salad

by Diane Crook

7 chicken breasts

2 heads of lettuce (1 iceberg & 1 green leaf)

6 green onions, chopped

2 pkgs Top Roman noodles (discard seasoning packets)

4 Tbsp sliced almonds

4 Tbsp sesame seeds

Boil chicken, remove meat, cut into chunks.  Tear lettuce, add chopped onions, noodles & sesame seeds.  Toast the almonds lightly on a cookie sheet for 5 min at 350°.

Dressing:

3/4 cup seasoned rice vinegar

1/2 cup sugar

1 tsp salt

1 tsp pepper

1 cup vegetable oil

1 tsp accent(optional)

Combine vinegar, sugar, salt and pepper in a jar.  Shake until sugar is dissolved.  Add oil & mix well.  Add dressing to salad just before serving.