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Chicken Salad with Sesame Dressing




Source of Recipe


unkown


List of Ingredients




SESAME DRESSING:

1/2 C. corn syrup

3 T. white distilled vinegar

2 T. pineapple juice

4 tsp. granulated sugar

1 T. light brown sugar

1 T. rice wine vinegar

1 T. soy sauce

1 tsp. sesame oil

1/4 tsp. ground mustard

1/4 tsp. ground ginger

1/8 tsp. salt

1/8 tsp. paprika

dash garlic powder

dash ground black pepper

1/2 C. vegetable oil

1/2 tsp. sesame seeds



MANDARIN CHICKEN SALAD

4 chicken breast fillets

1 large head iceberg lettuce, chopped

4 C. red leaf lettuce, chopped

1 1/3 C. canned mandarin orange wedges

1 C. rice noodles

1C. roasted sliced almonds





Recipe



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 arranging about 4 cups of iceberg lettuce in the bottom of a large salad bowl or on a plate. Next, arrange a cup of red leaf lettuce on the iceberg lettuce.

Dice each chicken breast into bite-size pieces and sprinkle the pieces from each one over each salad. Arrange about 1/3 cup of mandarin orange wedges on each salad. Next, sprinkle about 1/4 cup of rice noodles and 1/4 cup of roasted sliced almonds on top of each salad. Add desired amount of sesame dressing and serve.

Makes 4 large salads.