Wendy's Garden Sensation Mandarin Chicken Salad Bytodd Wilbur

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 1/2 cup corn syrup
• 3 tablespoons 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

Recipe

• 1 prepare dressing by combining all dressing ingredients except vegetable oil and sesame seeds in a blender on high speed.
• 2 slowly add oil to mixture (to create an emulsion).
• 3 add sesame seeds and blend for just a couple seconds.
• 4 pour dressing into a covered container (such as a dressing cruet) and chill until needed.
• 5 (1 1/2 cups dressing) rub each chicken breast fillet with oil, then lightly salt and pepper each piece.
• 6 grill on medium/high heat until done.
• 7 chill chicken breasts in refrigerator.
• 8 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.
• 9 arrange a cup of red leaf lettuce on the iceberg lettuce.
• 10 dice each chicken breast into bite-size pieces and sprinkle the pieces from each one over each salad.
• 11 arrange about 1/3 cup of mandarin orange wedges on each salad.
• 12 next, sprinkle about 1/4 cup of rice noodles and 1/4 cup of roasted sliced almonds on top of each salad.
• 13 add desired amount of sesame dressing and serve.