• 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 seed

• 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

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.

1. 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.
2. 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.
3. Dice each chicken breast into bite-size pieces and sprinkle the pieces from each one over each salad.
4. 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.

(1 1/2 CUPS DRESSING)