4 skinned, boneless chicken breasts
Soy sauce
Teriyaki sauce
Garlic salt or powder
Salt & pepper
Iceberg lettuce
Red leaf lettuce
1 bunch green onions, thinly sliced
1 pkg. sq. won tons, cut in strips
1/4 c. almonds, slivered
2 tbsp. sesame seeds

DRESSING:

1/2 c. vegetable oil
8 tbsp. sugar
8 tbsp. red wine vinegar with garlic or rice vinegar
1 tsp. sesame oil

Marinade chicken in mixture: 1 part soy sauce, 2 parts teriyaki sauce, garlic powder, salt and pepper for several hours. Bake chicken at 350 degrees for 25-30 minutes. Last 5 minutes broil. Shred 1/2 of meat. Thinly slice rest of meat to lay on top.

Mix lettuces and onion in a serving bowl. Fry won tons and sesame seeds in wok. Blot off oil. Toast almonds. Toss all in salad, adding chicken. Mix dressing ingredients. Add to salad and serve.