4 boneless, skinless chicken breast halves (or 6 chicken thighs), cut into bite-size pieces
1 sm. pkg. slivered almonds
1 pkg. wonton skins
1 head lettuce
1/2 c. soy sauce
1/2 c. white cooking wine
Vegetable oil
2 tbsp. peanut oil
3 tbsp. white wine
3 tbsp. wine vinegar
2 tbsp. sugar
1/4 tsp. ginger
1 tsp. seasoned salt

Marinate chicken pieces in mixture of 1/2 cup soy sauce and 1/2 cup white wine for 30 minutes. Heat vegetable oil and fry wontons until bubbly and brown in the corners (about 10-15 seconds).

Combine 3 tablespoons white wine, 3 tablespoons wine vinegar, 2 tablespoons sugar, 1/4 teaspoon ginger and 1 teaspoon seasoned salt in a saucepan. Simmer on low heat until the sugar is melted. Cool. Pour mixture into a glass measuring cup and add an equal amount of salad oil. Pour into a dressing bottle, shake to combine and refrigerate.

Just before serving, stir fry marinated chicken in 2 tablespoons of peanut oil. Cool chicken; add to torn lettuce in salad bowl. Add slivered almonds and toss with the dressing. Crumble the fried wonton skins on top. Serve.