Combine the sugar, vinegar, salt, pepper, and oil in a jar and
cover. Shake until ingredients are well mixed. Refrigerate for
8 hours or longer, shaking every couple of hours.
Combine the chicken with enough water to cover in a
saucepan (Season the water). Bring to a boil. Reduce heat.
Simmer until cooked through; drain. Let stand until cooled.
Shred into bite-sized pieces.
Combine the cooked chicken, green onions, almonds, and
poppy seeds in a salad bowl and toss to combine. Shake the
salad dressing to mix well. Pour over the chicken mixture.
Toss to coat. Add the noodles and toss to combine. Serve
immediately.
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