MANDARIN SALAD (Hudsons')

(serves 20)

21/2 Lbs Cooked chicken breasts

5 Lbs Shredded iceburg lettuce

10 T. Diced red peppers

3 Cups Sliced water chestnuts

20 strips Bacon cooked and cut up or jar of bacon bits

20 Oz. Blanched pea pods

1 Cup Toasted sliced almonds

1 Cup Sliced green onion

I 3/4 Lbs Cooked wonton skins, cut in strips

To Taste Mandarin orange sections

MARINADE FOR CHICKEN

1 pint soy sauce or tamari

1 bunch green onions chopped

1 T. fresh grated garlic

Juice from 1 orange

Marinate the chicken and then chargrill and slice thIn, MarInate for 30 mInutes or less to avoid salty taste.

Sharon Catallo said if Tamari is used it tastes the same only is not salty.

This was Hudson's recipe with following directions:

Combine lettuce, red pepper, pea pods, chestnuts and green onions in cooler, when ordered combine 9 Oz. of these greens with 2 Oz. chicken, add 1 1/2 Oz won tons, 1 1/2 oz dressing, bacon crumbled. Toss together and garnish with 1 T. toasted almonds and sprinkle with sesame seeds and top with mandarin oranges.

SESEME SEED DRESSING

1 1/2cups sugar 3 T. onion juice or 1/2 cup chopped onion

2 tsp. dry mustard 2 Cups salad oil

2 tsp. salt 3 T. toasted almonds

2/3 Cup vinegar 2 tsp. soy sauce

in food processor mix sugar, mustard, salt. vinegar and soy sauce. Add onion and salad oil slowly while processor is running and mix well until thick. Add sesame seeds and store in refrigerator.