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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.

 

 

 


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