Mandarin Chicken Salad

Salad:
1 lg bunch romain lettuce
1 lg head iceberg lettuce
2 lg chicken breasts
2 cans drained mandarin oranges
1/3 c. almonds

Dressing:
1/4 c. salad oil
2 T. vinegar
1 T. dry parsley
1/2 t. salt
1/8 t. pepper
Dash of tabasco

Directions:
Cut up chicken into bite size pieces. Dip in soy sauce then roll in flour and fry in skillet til golden brown and cooked. Place slivered almonds in skillet with 2 T. sugar and stir with a wooden spoon til well coated and caramelized. Cool.
Prepare lettuce by tearing into bite size pieces. Add chicken and mandarin oranges. Pour dressing over salad and coat well. Break up almonds, toss into salad just before serving.

Japanese Chicken Salad

Salad:
1 lg head lettuce
1 c. shredded chicken
4 oz. Japanese rice noodles

Dressing:
2 T. sugar
1 t. salt
1 t. sesame oil
3/4 t. pepper
1/4 c. oil
1/4 c. rice vinegar
2 T. sesame seeds, toasted