1large bunch Romaine lettucetorn into bite size pieces (I also like to use butter lettuce)
2 1/2cupsFlorida strawberrieshulled and sliced
1/2cucumberpeeled and sliced
111 ounce can mandarin oranges, drained
2bonelessskinless chicken breasts, cooked and sliced
Sweet and Sour Dressing
1/4cupvegetable oil
2Tablespoonssugar
2Tablespoonswhite vinegar
1/2teaspoonsalt
Dash of black pepper
Instructions
For the almonds: In a small skillet, cook almonds and sugar over low heat, stirring constantly until sugar is melted and almonds are coated. Sprinkle almonds onto a sheet of waxed paper; let cool. Break almonds apart and set aside.
In a large salad bowl, toss the salad ingredients together until combined.
For the dressing: In a small container with a tight lid, combine the ingredients and shake to combine.
Pour the dressing over the salad and toss to combine. Divide among 2 plates and sprinkle candied almonds over salads.