Chinese Chicken Salad

• 14 cup soy sauce
• 12 cup teriyaki sauce
• 14 cup olive oil
• 6 boneless skinless chicken breasts
• 1 (4 ounce) bagsliced unsalted almonds
• 14 cup sugar
• 1 head romaine lettuce
• 1 head iceberg lettuce
• 1 head red leaf lettuce
• 5 stalks celery
• 5 green onions
• 1 can mandarin orange, drained
• 12 cup olive oil
• 4 teaspoons sugar
• 4 teaspoons red wine vinegar
• 1 teaspoon salt
• 1 teaspoon pepper

1. ----------Part 1---------.
2. Chop chicken and marinate for 1 hour Drain chicken and bake for 30 minutes at 450 degrees.
3. Set aside.
4. ----------Part 2----------.
5. Place almonds in a frying pan, add sugar and cook on high until sugar dissolves, stirring constantly.
6. Distribute evenly over a shallow pan lined with waxed paper-freeze until crystalized.
7. Remove and crunch up into small pieces.
8. Set aside.
9. ----------Part 3----------.
10. Clean and chop lettuce.
11. Place in a large bowl and add the celery that has been chopped, the onions that have been sliced and the drained oranges.
12. ----------Part 4----------.
13. Whisk all dressing ingredients together well-I prefer the jar method where you can just shake!
14. ----------Part 5----------.
15. To the lettuce mixture add the cooked cooled chicken and almonds.
16. Drizzle on the dressing, toss and serve asap.

soy sauce, teriyaki sauce, olive oil, chicken breasts, almonds, sugar, romaine lettuce, red leaf, stalks celery, green onions, mandarin orange, olive oil, sugar, red wine vinegar, salt, pepper

Taken from www.food.com/recipe/chinese-chicken-salad-10186 (may not work)