ORIENTAL CHICKEN SALAD 4 chicken breasts, cooked and chopped (or 2 10oz. cans Swanson Premium Chunk White Chicken) 3 green onions, chopped 1 small can Chinese noodles 1 small pack sliced almonds 1/8 cup poppy seeds Dressing: 4 tablespoons sugar 1 tsp. salt 4 TBSP. vinegar 1/2 tsp. pepper 1/2 cup Salad Dressing (I use zesty Italian) Mix dressing together and refrigerate overnight. Mix chicken, onions, almonds, chinese noodles, and poppy seeds together. Refridgerate overnight. Four hours before serving, pour dressing over chicken mix. Serve over lettuce leaves. * I like to chop up about 1/2 head lettuce in the chicken also. If you like the noodles crunchy, don't add to mixture until right before serving. I usually put them in when I add the dressing and they are a little softer. Because I like my salads drenched in dressing, I always double the dressing ingredients above, but for normal people the above is sufficient. Antoinette Klein