Contributed by Catsrecipes Y-Group

• Makes 6 large salads.

Ingredients Edit

• 4 chicken breast fillets
• 1 large head iceberg lettuce, chopped
• 4 cups red leaf lettuce, chopped
• 1 cup diced tomato
• 1 cup chopped cucumber
• 6 radishes sliced
• ½ cup red onion slice thin
• 2 cups canned mandarin orange wedges
• 1½ cup chow mein noodles, dry
• 1½ cup roasted sliced almonds (teriyaki ones are best)

Sesame Dressing Edit

• ½ 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
• ¼ teaspoon ground mustard
• ¼ teaspoon ground ginger
• ⅛ teaspoon salt
• ⅛ teaspoon paprika
• dash garlic powder
• dash ground black pepper
• ½ cup vegetable oil
• ½ teaspoon sesame seeds

Directions Edit

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. 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 until cold.
8. When chicken is cold, build each salad by first tossing arranging about 4 cups of iceberg lettuce and the red leaf in the bottom of a large salad bowl or on a plate.
9. Sprinkle remaining salad ingredients over the lettuce.
10. (tomato, cucumber, radishes and red onion) dice chicken breasts into bite-size pieces and sprinkle the pieces each salad.
11. Arrange about ⅓ cup of mandarin orange wedges on each salad.
12. Next,sprinkle about ¼ cup of dry chow mien noodles and ¼ cup of roasted sliced almonds on top of each salad.
13. Add desired amount of sesame dressing and serve.