Asian Chicken Salad

Finished product. It is so good and so light. Enjoy!

Dressing:
2 tbsp. sugar
1 tsp. salt
1/2 tsp. pepper
1/4 c. salad oil
1 tbsp. sesame oil
3 tbsp. white vinegar

Combine first six ingredients, toss gently. Mix dressing in covered jar or bowl by shaking thoroughly. Pour dressing over other ingredients and toss again. Can be made ahead and put into a tupperware bowl. When ready to serve just add noodles and dressing.

I make this ahead and just have it ready in the fridge.

**** I use the same amount of oil, however, I melt the sugar in just enough water to dissolve it, otherwise it will not dissolve in the oil. I add a bit more sugar and vinegar that this calls for. It really is by taste so play around with it. It also is supposed to have MSG, 1 tsp. My stomach and MSG fight a lot so I just omit it from the dressing all together.







2 chicken breasts shredded
1 - 2 heads of lettuce shredded (cooled)
1 bunch of green onions chopped (I omitted because my husband doesn't care for them, but they are really good in the salad)
2/3 cup sliced almonds. You can toast these, we prefer them not toasted
1 1/2 c. Chinese noodles

Mix all the ingredients from above, saving some of the almonds to garnish the salad. Toss gently, then add dressing. Go slowly as you may not want to use all of it. Again do it to your family's taste. Toss again. When tossed, add the almonds for garnish, and enjoy! I usually also garnish with some of the green onions.

Enjoy!!!