WEND Y ’ S

Garden Sensation Mandarin Chicken Salad

WENDY’S HAS A ROTATING SERIES OF GARDEN SENSATION SALADS ON THEIR MENU,

OFFERING A FRESH TAKE ON POPULAR VARIETIES: TACO, CAESAR, ASIAN, BLT, AND

OTHERS. THE MANDARIN IS ASIAN STYLE, WITH ORANGE, ALMONDS, AND NOODLES

TOSSED WITH CHUNKS OF CHICKEN BREAST AND A SWEET AND SAVORY SALAD DRESSING

THAT IS POSSIBLY THE BEST THING ABOUT IT. MAKE A LARGE BATCH TO KEEP ON HAND

FOR OTHER SALADS, OR EVEN AS MARINADE.

Sesame Dressing

1 / 4 cup light corn syrup 3 tablespoons apple cider vinegar

2 tablespoons reserved mandarin juice 2 tablespoons golden brown sugar

1 tablespoon rice wine vinegar

1 tablespoon light soy sauce

1 / 2 teaspoon toasted sesame oil 1 / 2 teaspoon dry mustard 1 / 2 teaspoon ginger powder 1 / 2 teaspoon kosher salt 1 / 2 teaspoon sweet paprika 1 / 4 teaspoon pepper 1 / 4 teaspoon granulated garlic 1 / 2 cup canola oil 4 (4- ounce) boneless skinless chicken breasts 1 teaspoon kosher salt

1 / 2 teaspoon pepper 4 cups chopped iceberg lettuce

4 cups baby mixed greens

1 / 2 cup slivered almonds, lightly toasted 1 cup crispy rice noodles

1 (11-ounce) can mandarin oranges, drained, 2 tablespoons juice reserved 1 tablespoon white sesame seeds

1. Do ahead: Combine all of the Sesame Dressing ingredients, except the canola oil, in the jar of a blender and pulse until smooth. With the motor running, slowly pour a thin ribbon of oil into the mixture until it is incorporated. Refrigerate the dressing in a covered container until ready to use.

2. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

3. Season the chicken with the salt and pepper and grill for 5 to 6 minutes per side, turning once, or until no longer pink in the center. Let it rest 10 minutes, then cut into bite-sized chunks.