4chicken breast halves, baked or bbq with salt and pepper
1head red leaf lettuce, I use 3 heads red lettuce total
1head iceberg lettuce, omit
1head ruffled lettuce, omit
2 tomatoes, diced (omit, I substitute 3 cans of mandarin oranges, drained)
2cucumbers, seeded and diced
2handfuls sprouts, omit
2packages mushrooms, sliced, optional
2cans water chestnuts, drained, sliced and cut into matchstick pieces
2bunches green onions, chopped green parts only
3/4package wonton skins or wrappers, deep fried, broken into pieces
toasted sesame seeds
Dressing:
1/4 to 1/2cupsugar, to taste
1/2cupOlive oil, or canola
1teaspoonsalt
1/4cupRice vinegar
1/4cupCider vinegar
2tablespoonswater, only use if using olive oil, to thin dressing
Instructions
For the Salad:
Wash, and chop all lettuce. Add all of the remaining vegetables and fruit. Add chicken and toss all salad ingredients, except wontons in a large bowl. Refrigerate until ready to serve. Add dressing and wontons just before serving.
For the Dressing:
Mix all ingredients in blender or shaker. Do not refrigerate before using. If refrigerating leftover dressing, bring to room temp before tossing on salad.
Notes
-You may use Canola oil in place of Olive oil, if desired.-If you don't have any Rice vinegar, substitute all Cider vinegar.-If you don't want the hassle or smell of frying wontons, go to a chinese restaurant, and buy an order (or two) of fried wontons.