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Wendy's Mandarin Chicken Salad
Sesame Dressing:
1
3
2
4
1
1
1
1
1
1
1
1
1
1
1
1
/2 cup corn syrup
tablespoons white distilled vinegar
tablespoons pineapple juice
teaspoons granulated sugar
tablespoon light brown sugar
tablespoon rice wine vinegar
tablespoon soy sauce
teaspoon sesame oil
/4 teaspoon ground mustard
/4 teaspoon ground ginger
/8 teaspoon salt
/8 teaspoon paprika
dash garlic powder
dash ground black pepper
/2 cup vegetable oil
/2 teaspoon sesame seeds
Mandarin Chicken Salad:
4
1
4
1
1
1
chicken breast fillets
head iceberg lettuce, chopped
cups red leaf lettuce, chopped
1/3 cups canned mandarin orange segments
cup rice noodles
cup roasted sliced almonds
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 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.
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Wendy's Mandarin Chicken Salad
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