4 chicken  breast  fillets

1  head iceberg  lettuce, chopped

4 cups  red leaf lettuce, chopped

1 1/3 cup canned Mandarin orange segments

1 cup  chow  mein noodles

1 cup  sliced almonds,  roasted

Salt and pepper,  to taste

• Prepare dressing by combining all dressing ingredients, except canola 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 of seconds.
• Pour  dressing  into  a cruet;  chill until  needed.
•  Rub  each  chicken  fillet with  oil; season  each  piece  with  salt and  pepper.
•  Grill  chicken  on  medium-high  heat,  until  done.
•  Chill  breasts  in  the  refrigerator.
•   When  chicken is  cold,  build  each  salad,  first by arranging  about 4 cups  of iceberg lettuce  in the  bottom of  a large  bowl, or on  a plate.
• Arrange  a cup  of red  leaf lettuce  on  the iceberg  lettuce.
• Dice  each  breast  into  bite-sized  pieces; sprinkle  the  pieces  over  the  salad.
• Arrange  about 1/3 cup  of  Mandarin  orange  wedges  on each salad.
• Sprinkle  about  ¼ cup  of  chow  mein  noodles and ¼ cup  of  roasted  sliced almonds  on  top of  each salad.
• Add  desired  amount of Sesame Dressing;  serve.