3-4 chicken breast halves

MARINADE:

2 tbsp. rice vinegar

2 tsp. sesame oil

2 drops hot sauce

1/4 tsp. salt

SALAD:

1 head green leaf lettuce
1 (11 oz.) can mandarin oranges, drained
1 (6 oz.) can black olives, drained
12-18 fresh snow peas, sliced at angles
1/2 oz. blanched slivered almonds
Green or white onions
Parsley

DRESSING:

Sal ad oil to taste
Cider vinegar to taste

Marinated chicken will add flavor.

Poach the chicken breasts; dice them and marinate them several hours or overnight in marinade. Mix the salad ingredients and add a small amount of a plain dressing of oil and vinegar. Distribute the salad onto 6 plates. Drain the chicken pieces and spoon them over the salad on the plates. (Discard the remaining marinade.) Yield 6 servings. Optional ingredients are sesame seeds (omit olives), cilantro (omit parsley), bean sprouts and water chestnuts.