Wendy's Oriental Mandarin chicken Salad

Wendy's Garden Sensation Mandarin Chicken Salad Copycat

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
• 1 dash garlic powder
• 1 dash ground black pepper
• 1/2 cup vegetable oil
• 1/2 teaspoon sesame seed

MANDARIN CHICKEN SALAD

• 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

Directions:

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