Oriental Chicken Salad

serves 6

• 2 c cut-up cooked chicken
• 1/4 c sliced almonds
• 1 T + 1 t sugar
• 2 T butter or margarine
• 1 pkg. (3 oz.) Oriental-flavor ramen noodle soup mix
• 2 T sesame seed
• 1 can (11 oz.) mandarin orange segments, drained
• 1/2 sm. head lettuce, torn into bite-size pieces (3 c)
• 1/2 bunch romaine, torn into bite-size pieces (3 c)

Sweet-Sour Dressing:

• 1/4 c vegetable oil
• 2 T sugar
• 2 T white or cider vinegar
• 1 T chopped fresh parsley
• 1/2 t salt
• Dash of pepper
• Dash of red pepper sauce

1. Cook almonds and sugar in saucepan over low heat, stirring constantly, until sugar is melted and almonds are coated; cool and break apart.
2. Melt butter in skillet over medium heat. Stir in seasoning packet from soup mix. Break block of noodles into bite-size pieces over skillet; stir into butter mixture.
3. Cook 2 min., stirring occasionally. Stir in sesame seed. Cook about 2 min. longer, stirring occasionally, until noodles are golden brown; remove from heat.
4. Shake all ingredients for dressing in tightly covered container.
   
5. Refrigerate all prepared parts of salad until serving.
   
6. When ready to serve, combine lettuce, chicken, almonds, noodles, and oranges.
7. Toss with dressing.