1/2 cup corn syrup
3 Tbls. distilled white vinegar
2 Tbls. pineapple juice
1 Tbls. packed light brown sugar
1 Tbls. rice wine vinegar
1 Tbls. soy sauce
4 tsp. granulated sugar
1 tsp. sesame oil
1/4 tsp. ground mustard seed
1/4 tsp. ground ginger
1/8 tsp. salt
1/8 tsp. paprika
1 dash garlic powder
1 dash black pepper
1/2 cup vegetable oil
1/2 tsp. sesame seeds
4 boned and skinned chicken breasts
vegetable oil – to coat
salt and pepper – to taste
1 lrg. 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
-Combine all ingredients, except sesame seeds and oil, in a blender on high speed.
-While blending, slowly add vegetable oil.
-Add sesame seeds and blend for 2-3 seconds.
-Pour dressing into a covered container and refrigerate 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