Asian Chicken Salad

• 4 whole Chicken Breasts, Cooked
• 2 bags Shredded Lettuce Or Cabbage (or One Of Both)
• 2 teaspoons Mrs. Dash Original
• 4 Tablespoons Sugar Or Splenda
• 1/4 cups Oil
• 4 Tablespoons Cider Vinegar Or Rice Wine Vinegar
• 1 teaspoon Salt
• 1 cup Pecan Halves
• 1/2 bags Chow Mein Noodles Or One Bag (3 Oz. Size) Ramen Noodles, Uncooked, Just Sauteed In Butter (With No Seasoning Packet)

1. Cut up the chicken breasts into chunks. Place the lettuce and chicken in a large salad bowl.
2. For dressing, in a smaller bowl, whisk the Mrs. Dash, sugar, oil, vinegar, and salt until combined and pour over salad until salad is glistening but not drenched. You may have some left over.
3. Toss salad and add the pecans and noodles.
4. Eat as soon as possible! If you are taking this to a potluck, I would keep the dressing in a separate container until you arrived so that it doesn't wilt the salad too much.

chicken breasts, shredded lettuce, sugar, oil, vinegar, salt, pecan halves, noodles

Taken from tastykitchen.com/recipes/salads/asian-chicken-salad/ (may not work)