Wendy'S Mandarin Chicken Salad

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   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.

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   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.

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   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.

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   4. Arrange a cup of red leaf lettuce on the iceberg lettuce.

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   5. Dice each chicken breast into bite-size pieces and sprinkle the pieces from each one over each salad.

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   6. Arrange about 1/3 cup of mandarin orange wedges on each salad.

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   7. Next, sprinkle about 1/4 cup of rice noodles and 1/4 cup of roasted sliced almonds on top of each salad.

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   8. Add desired amount of sesame dressing and serve. (http://www.topsecretrecipes.com)

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   for salad

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    4 chicken breast fillets

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    1 large head iceberg lettuce, chopped

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    4 cups red leaf lettuce, chopped

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    1 1/3 cups canned mandarin orange wedges

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    1 cup rice noodles

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    1 cup roasted sliced almonds

* Per serving · 4 servings · Values may vary.