Mandarin Chicken Salad

Mandarin Chicken Salad

Sesame Dressing

1/2 cup corn syrup 3 tablespoons white distilled vinegar 2 tablespoons pineapple juice 4 teaspoons granulated sugar 1 tablespoon light brown sugar 1 tablespoon rice wine vinegar 1 tablespoon soy sauce 1 teaspoon sesame oil 1/4 teaspoon ground mustard 1/4 teaspoon ground ginger 1/8 teaspoon salt 1/8 teaspoon paprika dash garlic powder dash ground black pepper 1/2 cup vegetable oil 1/2 teaspoon sesame seeds

4 chicken breast fillets 1 large head iceberg lettuce, chopped 4 cups red leaf lettuce, chopped 1 C diced tomato 1 C chopped cucumber 6 radishes sliced 1/2 C. red onion slice thin 2 cups canned mandarin orange wedges 1 1/2 cup chow mien noodles dry 1 1/2 cup roasted sliced almonds (Teriyaki ones are best)

Prepare dressing by combining all dressing ingredients except vegetable oil and sesame seeds in a blender on high speed. Slowly add oil to mixture (to create an emulsion). Add sesame seeds and blend for just a couple seconds. Pour dressing into a covered container (such as a dressing cruet) and chill until needed.

Rub each chicken breast fillet with oil, then lightly salt and pepper each piece. Grill on medium/high heat until done. Chill chicken breasts in refrigerator until cold. When chicken is cold, build each salad by first tossing arranging about 4 cups of iceberg lettuce and the red leaf in the bottom of a large salad bowl or on

a plate. Sprinkle remaining salad ingredients over the lettuce. (tomato, cucumber, radishes and red onion)

Dice chicken breasts into bite-size pieces and sprinkle the pieces each salad.

Arrange about 1/3 cup of mandarin orange wedges on each salad. Next, sprinkle about 1/4 cup of dry chow mien noodles and 1/4 cup of roasted sliced almonds on top of each salad. Add desired amount of sesame dressing and serve.

Makes 6 large salads.

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog...... Dwight D. Eisenhower

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 * Catsrecipes Y-Group