1/4 c. soy sauce
1/4 c. rice vinegar
1/4 c. water
1/4 c. salad oil
1/8 tsp. crushed garlic
1/8 tsp. grated gingeroot
1/8 tsp. onion powder

SALAD:

1 lb. boneless chicken breast, cooked and shredded
1 head shredded Iceberg lettuce
3 green onions, sliced diagonally
1/2 c. red or green bell pepper
1 carrot, shredded
1 can extra wide crispy noodles, (LaChoy Restaurant style)

Place all sauce ingredients into blender. Blend 1 minute on high. Place into salad dressing server, refrigerate. Prepare cooked chicken, refrigerate. Clean and prepare fresh salad, toss together. To serve, toss chicken, salad, and crispy noodles together. Just before eating toss with sauce. Serves 4.