1 can dry Chinese noodles
4 boneless chicken breasts
1 sm. head lettuce
1 sm. can mandarin oranges
4 oz. pkg. slivered almonds
1/2 c. minced green onion

Boil chicken breasts. Cool and cut into chunks. In tightly covered bowl, arrange torn lettuce, minced green onion, and chicken chunks. Thoroughly drain oranges and place atop other ingredients. Seal bowl and refrigerate overnight.

DRESSING:

8 tbsp. vinegar
8 tbsp. sugar
1 tsp. pepper
1 c. salad oil
1 tsp. salt

Place in saucepan and bring to boil. Simmer over medium heat 2 minutes. Refrigerate overnight.

When ready to serve, toast almonds under broiler. Be careful to limit time as they will burn easily. Add almonds, Chinese noodles, and dressing to salad and toss lightly.