Crispy Chicken Salad

• 1 tablespoon butter
• 1/4 cup sliced almonds
• 3 tablespoons sugar, divided
• 1/4 cup olive oil
• 2 tablespoons cider vinegar
• 1/2 teaspoon salt
• Dash hot pepper sauce
• 4 cups chopped lettuce
• 2 cups cubed cooked chicken
• 1-1/2 cups chow mein noodles
• 1 can (20 ounces) unsweetened pineapple tidbits, drained and patted dry
• 1 cup chopped celery
• 1 green onion, chopped

1. In a small skillet, melt butter over medium heat. Add almonds; cook and stir for 3-4 minutes or until toasted. Sprinkle with 1 tablespoon sugar; cook and stir 2-3 minutes longer or until sugar is melted. Spread on foil to cool.
2. For dressing, in a small bowl, whisk the oil, vinegar, salt, hot pepper sauce and remaining sugar.
3. In a large bowl, combine the lettuce, chicken, noodles, pineapple, celery and onion. Pour dressing over salad; toss to coat. Break apart sugared almonds; sprinkle over salad.

butter, almonds, sugar, olive oil, cider vinegar, salt, hot pepper, chopped lettuce, chicken, noodles, pineapple, celery, green onion

Taken from www.tasteofhome.com/recipes/crispy-chicken-salad/ (may not work)