2 c. uncooked Rose Marina noodles
5 c. cooked chicken (boned and chopped)
1 c. chopped celery
1/2 to 1 c. chopped onion
2 (11 oz.) cans mandarin oranges (drained)
2 (16 oz.) cans pineapple chunks (drained)
1 (6 oz.) pkg. slivered almonds (toasted)

Cook chicken; marinate overnight in 4 tablespoons salad oil, 4 tablespoons vinegar, 4 tablespoons orange juice.

Cook noodles 5-8 minutes; cool. Mix all ingredients with chicken.

Add dressing: 2 tbsp. salt

Mix well. Make at least 1 day ahead. Keeps 4-5 days in refrigerator.