Post by chief_cook2 on Jul 11, 2003 7:04:59 GMT -6
Serves 4 to 8
Ingredients
1/2 cup corn syrup
3 tablespoons white vinegar
2 tablespoons pineapple juice
1 tablespoon light brown sugar
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
4 teaspoons granulated sugar
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 seeds
4 boned and skinned chicken breasts
vegetable oil, to coat
salt and pepper, to taste
1 large head iceberg lettuce, chopped
4 cups chopped red leaf lettuce
1 can mandarin orange wedges, drained
1 cup rice noodles
1 cup roasted, sliced almonds
Directions
-Prepare dressing by combining first 14 ingredients in a blender
on high speed.
-Slowly add and mix in vegetable oil to mixture.
-Add sesame seeds and blend for 2-3 seconds.
-Pour dressing into a covered container and chill until needed.
-Rub each chicken breast with oil, then lightly salt and pepper
each piece.
-Grill over a medium flame until cooked through.
-Dice cooked chicken and chill.
-In 4 large salad bowls, layer (in order) iceberg lettuce, red
leaf lettuce, chicken, orange wedges, rice noodles, and almonds.
-Serve with prepared dressing to top.