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Category: Salads - Meat
Prep Time: Cook Time: Total Time:
Sesame dressing
1/2 cup corn syrup
3 tbsp white distilled vinegar
2 tbsp pineapple juice
4 tsp sugar
1 tbsp light brown sugar, rice wine vinegar and soy sauce
1 tsp sesame oil
1/4 tsp ground mustard and ground ginger
1/8 tsp salt and paprika
dash garlic powder and pepper
1/2 cup vegetable oil
1/2 tsp sesame seeds
Mandarin Chicken Salad
4 chicken breast fillets
1 large head iceberg lettuce, chopped
4 cup red leaf lettuce, chopped
1 1/3 cup canned mandarin orange wedges
1 cup rice noodles
1 cup roasted sliced almonds
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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MANDARIN CHICKEN SALAD WITH SESAME DRESSING .
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Category: Salads - Meat
Prep Time: Cook Time: Total Time:
Sesame dressing
1/2 cup corn syrup
3 tbsp white distilled vinegar
2 tbsp pineapple juice
4 tsp sugar
1 tbsp light brown sugar, rice wine vinegar and soy sauce
1 tsp sesame oil
1/4 tsp ground mustard and ground ginger
1/8 tsp salt and paprika
dash garlic powder and pepper
1/2 cup vegetable oil
1/2 tsp sesame seeds
Mandarin Chicken Salad
4 chicken breast fillets
1 large head iceberg lettuce, chopped
4 cup red leaf lettuce, chopped
1 1/3 cup canned mandarin orange wedges
1 cup rice noodles
1 cup roasted sliced almonds
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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