Dressing: add all dressing ingredients to a jar or bowl with a lid. Once they're all in the container, shake well to combine and store in the refrigerator for up to two weeks. Shake well before using. 

Sugared almonds: add the sugar and almonds to a large skillet or pan over medium-low heat. Stir often and keep a close eye on the sugar. Once it starts to moisten in the pan, make sure to keep stirring to get the melty bits of sugar to coat the almonds.

Cook, stirring frequently until there are no visible granules of sugar in the bottom of the pan. This means the sugar should have fully started to adhere to the almonds. 

Allow the almonds to cool on a paper towel or plate and then store them in a sealed container on the counter for a couple of weeks. 

Chicken directions: this particular salad works well with any sort of chicken. You can use grilled, fried, or even rotisserie chicken pieces, just cut it into bite sizes to make the salad easy to eat. Here are instructions for grilling chicken but I also have recipes for buttermilk fried chicken tenders that work well in this salad. 

Salad assembly: add thinly sliced Romaine lettuce and green onion to a large bowl and top with chicken, mandarine oranges, sugared almonds, and chow mein noodles. Toss everything to combine.

Add a few tablespoons of dressing to the bowl with the salad and mix everything up so that everything has been coated by the dressing. 

Divide the salads into two bowls. Serve and enjoy.