Asian Chicken Salad

Trim any excess fat from chicken breast. Place chicken breast between two pieces of plastic wrap and pound to a uniform thickness, about 1/4-inch thick. Season lightly with salt. *Broil chicken for 6-8 minutes on each side till cooked through and the outside is golden. While chicken is cooking, fill a salad bowl with the salad mix. Sprinkle almonds and rice noodles over salad. Top with mandarin oranges. Slice or cube cooked chicken and place on top of salad. Drizzle with dressing. * You can choose to bake, roast or grill the chicken if you prefer. Alternately you could use about 1/2 cup pre-cooked chicken.