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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