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.
(1 1/2 CUPS DRESSING) 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.
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.
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.
Ingredients:
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
1 dash garlic powder
1 dash ground black pepper
1/2 cup vegetable oil
1/2 teaspoon sesame seeds
4 chicken breast fillets
1 head iceberg lettuce, chopped
4 cups red leaf lettuce, chopped
1 1/3 cups canned mandarin orange segments
1 cup rice noodles
1 cup roasted sliced almonds
Steps/Methods:
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.
(1 1/2 CUPS DRESSING) 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.
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.
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.
