Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Mandarin Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Almond | 1 almond (1.2g) | 7 |
| Iceberg Lettuce | 1 cup shredded (36g) | 5 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 chicken breast fillets
- 1 large head iceberg lettuce, chopped
- 4 cups red leaf lettuce, chopped
- 1 cup diced tomato
- 1 cup chopped cucumber
- 6 radishes sliced
- ½ cup red onion slice thin
- 2 cups canned mandarin orange wedges
- 1½ cup chow mein noodles, dry
- 1½ cup roasted sliced almonds (teriyaki ones are best)
- =
Directions
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.
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.
When chicken is cold, build each salad by first tossing arranging about 4 cups of iceberg lettuce and the red leaf in the bottom of a large salad bowl or on a plate.
Sprinkle remaining salad ingredients over the lettuce.
(tomato, cucumber, radishes and red onion) dice chicken breasts into bite-size pieces and sprinkle the pieces each salad.
Arrange about ⅓ cup of mandarin orange wedges on each salad.
Next,sprinkle about ¼ cup of dry chow mien noodles and ¼ cup of roasted sliced almonds on top of each salad.
Add desired amount of sesame dressing and serve.
Category:Cathy's Recipes
Category:Chow mein noodle Recipes
Category:Red onion Recipes
Category:Light brown sugar Recipes
Category:White vinegar Recipes
Category:Iceberg lettuce Recipes
Category:Leaf lettuce Recipes
Category:Mandarin orange Recipes
Category:Sesame seed Recipes
Category:Sliced almond Recipes
Category:Sesame oil Recipes
Category:Corn syrup Recipes
Category:Pineapple juice Recipes
Category:Radish Recipes
Category:Cucumber Recipes
Category:Chicken breast Recipes
Category:Mustard seeds Recipes