Instructions: 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 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.

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

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.

This recipe yields 4 large salads.

Comments: Of the four salads on Wendys new "Garden Sensations" menu, this is the one that draws all the cloning requests. Its the sesame dressing that everyones nuts about. The clone above gives you a nice 1 1/2 cups of the tasty stuff so itll fit perfectly into a standard dressing cruet. Once youve got your dressing made, building the rest of the salad is a breeze.

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