Wendy’s Mandarin Chicken Salad

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 pinch salt
1/8 teaspoon paprika
dash garlic powder
dash pepper
1/2 cup vegetable oil
1/2 teaspoon sesame seeds

Mandarin Chicken Salad
4 chicken breast fillet
1/4 teaspoon ground mustard
1/4 teaspoon ground ginger pinch salt
1/8 teaspoon paprika
dash garlic powder
dash pepper
1/2 cup vegetable oil
1/2 teaspoon sesame seeds
1 (10 ounce) package ready-to-serve salad or 4 cups torn iceberg lettuce
4 cups red leaf lettuce, chopped
1 1/3 cup canned mandarin orange wedges
1 cup rice noodles
1 cup roasted sliced almonds

1. Blend the first 14 sesame dressing ingredients (excluding vegetable oil and sesame seeds) in a blender on high. Gradually add in vegetable oil and sesame seeds and blend for a few seconds. Set dressing aside in refrigerator to chill.
2. Rub each chicken breast fillet with oil, then lightly season each piece with salt and pepper. Grill chicken over medium heat until done. Chill chicken breasts in refrigerator until cold.
3. Once chicken is cold, the next step is to build each salad. Place the iceberg lettuce in a salad bowl and add the red leaf lettuce on top.
4. Dice each chicken breast into small pieces and sprinkle the pieces over each salad.
5. 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 almonds on top of each salad. Add sesame dressing and serve.
Serves 4

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