Won Ton Chicken Salad

Carol Middleton

I fry my won tons in peanut oil, but be cautious of using it if you have people with a peanut allergy.
It can all be made the day ahead and stored in separate containers then combined just before serving, making it an ideal luncheon or party salad.

4-5 chicken breasts (cooked and cut into chunks)
2 heads of lettuce greens, mostly iceberg lettuce
2 cans water chestnuts, drained and sliced
1 1/3 cup green onions, sliced (including the green part)
3/4-1 cup sesame seeds
1 pkg. won tons (found in the produce section)

Cut won tons in half and then in thirds and fry in a large fry pan. Turn over after the firt side is gold brown. Drain on paper towels. (This may be done the day before).

Dressing:
8 tsp. rice vinegar
1/2 cup salad oil
2 tsp. MSG
2 tsp. salt
1/2 cup sugar
Dressing will be thick in consistency.

Combine lettuce, water chestnuts, green onions and sesame seeds. Toss, then add dressing and toss again, top with fried won tons. Serve immediately after adding dressing.