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Ingredientes
- 1/2 c. corn syrup
- 3 Tbsp. white distilled vinegar
- 2 Tbsp. pineapple juice
- 4 tsp granulated sugar
- 1 Tbsp. light brown sugar
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. soy sauce
- 1 tsp sesame oil
- 1/4 tsp grnd mustard
- 1/4 tsp grnd ginger
- 1/8 tsp salt
- 1/8 tsp paprika dash garlic pwdr dash grnd black pepper
- 1/2 c. vegetable oil
- 1/2 tsp sesame seeds
- 4 x chicken breast fillets
- 1 lrg head iceberg lettuce, minced
- 4 c. red leaf lettuce, minced
- 1 1/3 c. canned mandarin orange wedges
- 1 c. rice noodles
- 1 c. roasted sliced almonds
Direcciones
- Of the four salads on Wendy's new "Garden Sensations" menu, this is the one which draws all the cloning requests. It's the sesame dressing which everyone's nuts about. The clone below gives you a nice 1 1/2 c. of the tasty stuff so it'll fit perfectly into a standard dressing cruet. Once you've got your dressing made, building the rest of the salad is a breeze.
- 1. Prepare dressing by combining all dressing ingredients except vegetable oil and sesame seeds in a blender on high speed. Slowly add in oil to mix (to create an emulsion). Add in sesame seeds and blend for just a couple seconds. Pour dressing into a covered container (such as a dressing cruet) and refrigeratetill needed.
- 2. Rub each chicken breast fillet with oil, then lightly salt and pepper each piece. Grill on medium/high heat till done. Refrigeratechicken breasts in refrigerator till cool.
- 3. When chicken is cool, build each salad by first arranging about 4 c. of iceberg lettuce in the bottom of a large salad bowl or possibly on a plate.
- 4. Arrange a c. of red leaf lettuce on the iceberg lettuce.
- 5. Dice each chicken breast into bite-size pcs and sprinkle the pcs from each one over each salad.
- 6. Arrange about 1/3 c. of mandarin orange wedges on each salad.
- 7. Next, sprinkle about 1/4 c. of rice noodles and 1/4 c. of roasted sliced almonds on top of each salad.
- 8. Add in desired amount of sesame dressing and serve.
- Makes 4 large salads.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 420g | |
| Recipe makes 4 servings | |
| Calories 953 | |
| Calories from Fat 413 | 43% |
| Total Fat 46.71g | 58% |
| Saturated Fat 6.37g | 25% |
| Trans Fat 0.87g | |
| Cholesterol 89mg | 30% |
| Sodium 536mg | 22% |
| Potassium 580mg | 17% |
| Total Carbs 100.18g | 27% |
| Dietary Fiber 3.5g | 12% |
| Sugars 25.91g | 17% |
| Protein 34.42g | 55% |
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