1/2 cup sugar-free apricot jam |
8 tablespoons white distilled vinegar |
4 tablespoons pineapple juice |
2 tablespoons rice wine vinegar |
2 tablespoons soy sauce |
2 tablespoons sesame oil |
7 tablespoons splenda granular |
2 tablespoons sugar twin brown sugar |
1/2 teaspoon salt |
1/4 teaspoon paprika |
1/4 teaspoon black pepper |
1 cup canola oil |
1 teaspoon dark sesame seeds |
4 tablespoons creamy peanut butter |
1 (6 ounce) can chicken, cut in to bite size pieces |
1 head iceberg lettuce, chopped |
4 mandarin orange segments, on each salad |
1 cup dried chow mein noodles |
1 cup roased sliced almonds |