1 whole chicken breast, split or 4 chicken thighs
4 tbsp. soy sauce, divided
1/4 lb. fresh bean sprouts
1 lg. carrot, peeled and shredded
1/2 c. slivered green onions
2 tbsp. minced parsley
1/4 c. white vinegar
2 tbsp. sugar
1/2 c. slivered almonds, toasted

Simmer chicken in 2 cups water and 1 tablespoon soy sauce in covered pan 15 minutes or until chicken is tender. Meanwhile, pour boiling water over bean sprouts. Drain, cool under cold water and drain thoroughly. Remove chicken and cool. (Refrigerate stock for another use).

Skin, bone and shred meat into large mixing bowl. Add bean sprouts, carrot, onions and parsley. Blend vinegar, 3 tablespoons soy sauce and sugar. Stir to dissolve sugar. Pour over salad and toss. Refrigerate covered 1 hour. Add almonds just before serving, toss.