½ pkg wonton skins, cut into ¼-inch strips
Oil for deep-fat frying
3 cups cubed cooked chicken
1 head lettuce, shredded
4 green onions with tops, sliced
4 tbsp sesame seeds, toasted
Deep-fry wonton skins in oil until brown and crisp. Drain on paper towels; set aside. In a large salad bowl, combine chicken, lettuce, green onions and sesame seeds; mix gently. In a small bowl, whisk together all dressing ingredients. Just before serving, add fried wonton skins to salad; pour dressing over and toss to coat.
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