Mandarin Chicken Salad
Source of Recipe
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List of Ingredients
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 1/3 cups canned mandarin orange wedges
1 cup chow mein noodlesRecipe
1. 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.
2. 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.
3. 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.
4. Arrange a cup of red leaf lettuce on the iceberg lettuce.
5. Dice each chicken breast into bite-size pieces and sprinkle the
pieces
from each one over each salad.
6. Arrange about 1/3 cup of mandarin orange wedges on each salad.
7. Sprinkle with chow mein noodles for a bit of crunch.
8. Add desired amount of sesame dressing and serve.
Makes 4 large salads.
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