Wendy's Garden Sensation Mandarin Chicken Salad

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Sesame Dressing:

1/2  cup corn syrup 

3  tablespoons white distilled vinegar 

2  tablespoons pineapple juice 

4  teaspoons granulated sugar 

1  tablespoon light brown sugar 

1  tablespoon rice wine vinegar 

1  tablespoon soy sauce 

1  teaspoon sesame oil 

1/4  teaspoon ground mustard 

1/4  teaspoon ground ginger 

1/8  teaspoon salt 

1/8  teaspoon paprika 

1  dash garlic powder 

1  dash ground black pepper 

1/2  cup vegetable oil 

1/2  teaspoon sesame seeds 

Mandarin Chicken Salad:

4  chicken breast fillets 

1  head iceberg lettuce, chopped 

4  cups red leaf lettuce, chopped 

1 1/3  cups canned mandarin orange segments 

1  cup rice noodles 

1  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 (such as a dressing cruet)
and chill until needed. (1 1/2 CUPS DRESSING) 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. 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. Arrange a cup of red leaf lettuce on the iceberg lettuce. Dice each chicken breast into bite-
size pieces and sprinkle the pieces from each one over each salad. Arrange* about 1/3 cup of mandarin orange wedges on each salad. Next, sprinkle
about 1/4 cup of rice noodles and 1/4 cup of roasted sliced almonds on top of each salad. Add desired amount of sesame dressing and serve.