Asian Chicken Salad (Quick and Healthy)

This recipe is a great way to use left over roasted chicken. We had it at my husbands best friends house and every one I make it for has loved it.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1⁄4 cup olive oil
• 1⁄4 cup white sugar
• 1⁄4 cup white vinegar
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 2  cups  cooked chicken breasts, diced
• 1  head iceberg lettuce, torn
• 1⁄4 cup  sliced almonds
• 5  green onions, sliced
• 2  cups  chow mein noodles

Directions

1. Mix first 5 ingredients (oil thru pepper).
2. Place remaining ingredients in large salad bowl.
3. Add dressing. Toss to coat.
4. Note: You can make the dressing the day before but don't dressing or noodles to salad until ready to serve. Leftovers don't keep more than a day.