2 pkg. Ramen noodles
1/4 to 1/2 c. (1/2 to 1 stick) butter
1/2 c. sunflower seeds
1/2 c. slivered almonds, toasted (see note)
leaf lettuce
2 or 3 chicken breast halves, baked and coarsely chopped
5 green onions, coarsely chopped
1 (11 oz.) can mandarin oranges, drained
1 c. vegetable oil
1/3 to 1/2 c. tarragon vinegar
1/2 c. granulated sugar
salt
ground black pepper

Break up Ramen noodles (do not use seasoning packet). Sauté in butter with sunflower seeds until noodles are light brown. Add almonds; mix.

Tear lettuce into bite-size pieces. Add chicken, noodle mixture and green onions; stir. Add oranges; toss.

In a small bowl or cup, stir together oil, vinegar, sugar and salt and pepper to taste. Pour over salad; toss again.

Yield: 4 servings.

Note: To toast almonds, stir in a small skillet over medium heat until they begin to brown. Remove from skillet immediately.