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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
