Recipe: Marshall Field's Mandarin Chicken Salad, authentic (with Toasted Sesame Seed Dressing)

MARSHALL FIELD'S MANDARIN CHICKEN SALAD
(authentic recipe)

FOR THE CHICKEN AND MARINADE:
1/2 cup soy sauce
1/4 cup freshly squeezed orange juice
2 green onions, thinly sliced
1 clove garlic, minced
1 pound boneless, skinless chicken breasts
FOR THE FRIED WON TONS:
Vegetable oil, for frying
6 won ton skins, cut into 1/4 inch strips
FOR THE TOASTED SESAME SEED DRESSING:
1/3 cup sugar
3 tbsp. apple cider vinegar
2 1/4 tsp. onion juice
1 tsp. soy sauce
1/2 tsp. dried mustard
1/2 cup vegetable oil
3 tbsp. toasted sesame seeds, divided use*
FOR THE SALAD:
5 strips bacon
1 cup snow peas
1/4 cup diced red bell peppers, coarsely chopped
1 (8 oz.) can sliced water chestnuts, drained
1 (11 oz.) can mandarin oranges, drained
2 green onions, thinly sliced
2 1/2 cups sliced romaine lettuce
2 1/2 cups sliced iceberg lettuce
1/4 cup toasted sliced almonds, for garnish*
2 tbsp. toasted sesame seeds, for garnish

TO PREPARE THE MARINATE THE CHICKEN:
Combine the 1/2 cup soy sauce, orange juice, 2 green onions, and garlic in a shallow bowl. Add the chicken, toss well to coat, and cover with plastic wrap. Refrigerate for at least 30 minutes or up to overnight.

TO COOK THE CHICKEN:
Preheat the broiler and position the rack 4- to 5-inches from heating element. Place the chicken in a broiler pan and cook, turning once, allow to cool to room temperature, then cover and refrigerate until chilled.

*You can also cook the chicken on the outdoor grill using the same technique.

TO PREPARE THE WON TONS:
Pour the oil for frying in a large saucepan to a depth of several inches. Place over medium-high heat. When the oil is hot, add the won tons strips a few at a time and fry for about 1 minute, until crisp and golden With a slotted spoon, transfer to paper towels to drain.

TO PREPARE THE DRESSING:
Combine the sugar, vinegar, onion juice, 1 teaspoon soy sauce, and mustard in a blender or food processor and blend well. With the motor running, add the 1/2 cup oil in a slow, steady stream to make an emulsion., Stir in 1 tablespoon toasted sesame seeds and salt to taste.

TO PREPARE THE BACON AND SNOW PEAS:
Place a large skillet over medium-high heat. Add the bacon and cook, turning until crisped. Transfer to paper towels to drain and cool. Chop the bacon.

Bring a saucepan full of water to a boil over high heat. Fill a bowl with ice water. Submerge the show peas into the boiling water for no more than 1 minute, until they turn brilliant green. Immediately drain and palace into the ice water. Drain again, then cut in half on the diagonal.

TO ASSEMBLE THE SALAD:
Slice the chicken into strips. Combine chicken, bacon, snow peas, red peppers, water chestnuts, oranges, green onions, and lettuces in a large bowl. Add the dressing and toss lightly. Divide among 4 chilled plates, top each salad with the won tons, garnish with toasted almonds and remaining toasted sesame seeds, and serve.

*HOW TO TOAST SESAME SEEDS:
Toast sesame seeds in a dry skillet over medium heat, shaking the pan occasionally, for 3 to 5 minutes, until the seeds are golden brown and fragrant.

*HOW TO TOAST NUTS:
To toast nuts, such as almonds, hazelnuts, pecans, pistachios, or walnuts, preheat the oven to 350 degrees, line a baking sheet with parchment paper, and spread the nuts on the baking sheet in a single layer. Bake for 7 to 10 minutes, until the nuts are lightly browned and fragrant, shaking the pan once or twice

Makes 4 servings