Chicken Teriyaki Salad

Teriyaki Chicken:
1/3 C. soy sauce
1/3 C. brown sugar
1/3 C. water
1 Tbsp. oil
2 garlic cloves, minced
1 Tbsp. fresh ginger, minced
        Put 2 lbs. chicken tenders in a big Ziploc bag and pour marinade over chicken. Marinate for 2 days or at least 24 hours. Cook chicken on grill, or in oven.


Dressing:
3/4 C. oil
3/4 C. sugar
3/4 C. red wine vinegar
2 Tbsp. Soy sauce


Crunchy topping:
1/2 C. butter
1/2 C. sugar
2 pkg. ramen noodles, broken up into small pieces (discard season packet, or use for a different recipe)
1/4 C. sesame seeds
1/2 C. slivered almonds
          Fry all topping ingredients in a frying pan until the sugar has carmelized and the almonds and sesame seeds are toasted. Be careful not to burn the mixture. Pour out onto waxed paper until cool. Break into little pieces and store in an airtight container in refrigerator for up to 8 weeks. Use as desired on top of salads or ice cream.


For the salad:
 Use 1 pkg spring salad mix, 1 pkg romaine lettuce, 4 green onion, 2 cans mandarin oranges, 1/2 -1 C. shredded cheese, and cooked teriyaki chicken. Sprinkle desired amount of crunchy topping on and then dressing. Best served right away, does not keep well with dressing on it.