Japanese Chicken Salad

Taking a page from a few favorite blogs of mine, I wanted to write down a really good and quick recipe for a nice kid and husband friendly (how often does that happen?) meal. I think I got it from a recipe swap ages ago and can no longer remember the woman whose name is on top of the recipe so to protect her privacy I will just tell you it's from Karol. Okay, here's what Karol says to do:

Japanese Chicken Salad

Toss together:

• 2 Breasts of chicken (baked or can chicken)- I baked fresh cutlets (salted and peppered at 350 for 30 min.) and they were succulent!

• 1 head of lettuce- I used iceberg but imagine it would work w/others.

• 3 scallions- A little dab did us fine.
  

• Can of Rice Noodles - Couldn't find a can so bought the dried, cooked 'em up and they were really good.

• Sliced Almonds (brown them)- I cheated here and bought the bag of Almond Accents you find next to croutons.

Add Dressing:

• 2 Tbsp. sugar

• 1 tsp. pepper

• 1/2 cup oil

• 1 tsp. salt

• 4 Tbsp. vinegar

• Bottle of poppy seeds- I didn't have this and it was still delicious. Also, I added a little more vinegar (rice vinegar at that) b/c my dressing came out so oily. Tasted much better the second day so I'd recommend making the dressing ahead of time and letting it sit for a bit.

Something to break the monotony of turkey salad, soup, and sandwiches for the next few days to come. Hope you enjoy!