This recipe requires a bit more preparation, but you can cook the chicken in advance and refrigerate or pick up roasted chicken at the deli if you are short on time or don't want to heat up the kitchen.

Chinese Chicken Salad
4 boneless, skinless chicken breasts
1 1/2 tbsp soy sauce

Preheat oven to 350 degrees. Place chicken breasts on foil and pour soy sauce evenly over chicken. Wrap in foil to make a packet. Bake for 35 minutes or until chicken is done. Remove from oven, cool enough to handle and cut into bite-size pieces. Toast noodles and almonds in a non-stick skillet, stirring so as not to burn. Add sesame seeds at last minute and brown lightly. Mix together oil, vinegar, seasoning packet and Splenda. Put cabbage, onion and chicken pieces into a large bowl. Pour oil mixture over top of ingredients in bowl and mix well. Add toasted noodles, almonds and sesame seeds. Mix again. Ready to serve.