Chinese Chicken Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 2
• 1 cup corn syrup
• 8 tablespoons distilled vinegar
• 4 tablespoons pineapple juice
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 7 tablespoons splenda granular
• 2 tablespoons brown sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• 1 cup canola oil
• 1 teaspoon dark sesame seeds
• 4 tablespoons creamy peanut butter
• 2 chicken breasts, cut in bite size pieces
• 1 head iceberg lettuce, chopped
• 1 1/3 cups canned mandarin orange segments
• 1 cup chinese rice noodles
• 1 cup roased sliced almonds

Recipe

• 1 prepare dressing by combining all dressing ingredients except vegetable oil and sesame seeds in a blender on high speed.
• 2 slowly add oil to mixture to create an emulsion.
• 3 add sesame seeds and blend for just a couple of seconds.
• 4 pour dressing into a covered container and chill.
• 5 rub each chicken thigh with oil, then lightly salt and pepper each piece.
• 6 place chicken on cookie sheet and bake for 45 minutes in 400 degree preheated oven.
• 7 chill chicken in frig. then cut in to bite size pieces.
• 8 build each salad by first arranging about 4 cups of iceberg lettuce in the bottom of a large salad bowl or plate.
• 9 sprinkle diced bite size pieces of chicken over the salad.
• 10 arrange about 1/3 cup of mandarin orange wedges on each salad.
• 11 next, sprinkle about ¼ cup rice noodles and ¼ cup roasted sliced almonds on top of each salad.
• 12 add 3/4 cup of sesame dressing to each salad and serve.