4 boneless skinless chicken breasts
1/2 package of wonton wrappers
8 green onions, chopped
1 tsp salt
1 tsp pepper
1/2 cup sugar
3/4 cup rice vinegar
1 cup olive oil
1 head of iceberg lettuce, torn into bite size pieces
1 4 ounce can of water chestnuts, drained
1/4 cup of toasted sesame seeds
1/2 cup toasted sliced almonds
1 10 ounce can of mandarin oranges, drained
Place the chicken breasts in a bowl or freezer bag and pour teriyaki sauce all over them ( I just buy bottled) refrigerate for a couple hours. Then I usually grill the chicken breasts and then slice them into strips, but you can cook them on the stove too.
For the dressing combined all the ingredients in a blender and blend until smooth and refrigerate to ready to use.
In a large skillet heat oil for frying. Cut the wonton wrappers into strips and fry until crisp.
In a large bowl toss together all the salad ingredients, pour the dressing over and toss to coat. Top with the wontons and chicken strips.