Wendy'S Mandarin Chicken Salad

  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
  4. 4. Arrange a cup of red leaf lettuce on the iceberg lettuce.
  5. 5. Dice each chicken breast into bite-size pieces and sprinkle the pieces from each one over each salad.
  6. 6. Arrange about 1/3 cup of mandarin orange wedges on each salad.
  7. 7. Next, sprinkle about 1/4 cup of rice noodles and 1/4 cup of roasted sliced almonds on top of each salad.
  8. 8. Add desired amount of sesame dressing and serve. (http://www.topsecretrecipes.com)
  9. Makes 4 large salads.
  10. for salad
  11. 4 chicken breast fillets
  12. 1 large head iceberg lettuce, chopped
  13. 4 cups red leaf lettuce, chopped
  14. 1 1/3 cups canned mandarin orange wedges
  15. 1 cup rice noodles
  16. 1 cup roasted sliced almonds

corn syrup, white distilled vinegar, pineapple juice, sugar, light brown sugar, rice wine vinegar, soy sauce, sesame oil, ground mustard, ground ginger, salt, paprika, ground black pepper, vegetable oil, sesame seeds

Taken from www.epicurious.com/recipes/member/views/wendys-mandarin-chicken-salad-51652711 (may not work)

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