When our church has a carry in, there are always at least three big bowls of this salad. No matter how many bowls are on the table at the beginning of the dinner, there are never any leftovers for people to take home. You can make it ahead of time just do not mix in the dressing until about 5 minutes before serving. The noodles will get soggy after about a half an hour. A lot of my friends already have this recipe but I wanted to have it in my blog so I could find it easily.
Oriental Chicken Salad
2 chicken breasts, cooked and shredded
1 head of lettuce
2 T onion, chopped fine
1 small can Chow mein noodles
1 small bag of slivered almonds
2 T poppy seed
4 T sugar
2 tsp salt
1 T Accent
1/2 tsp black pepper
4 T white vinegar
1/2 c vegetable oil
Tear lettuce into small pieces and place in a large bowl. Add onion, noodles and almonds.
In a separate bowl, mix poppy seed, sugar, salt, Accent, black pepper, vinegar and oil. Mix well.
Pour over the salad and toss.
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