1 1/2 lbs. chicken breasts, deboned & skinned

Juice of 1 lemon & 1 orange
1 c. soy sauce
1/2 bunch sliced green onions
1/2 tsp. garlic, chopped in jar

Broil 8 to 10 minutes until done. Cut into bite-size pieces (do ahead).

5 c. or any amt. shredded lettuce
Tear up 2 heads of different varieties of lettuce: Boston, Red Bib, Romaine
2 tbsp. Diced red pepper
1 c. sliced water chestnuts (can)
1 c. fresh peapods (cut or leave as they are)
1/2 c. sliced green onions (include all of green parts, too)
5 strips of bacon, chopped
1/4 c. toasted, slivered almonds
1 lg. can mandarin oranges (I use 2 lg. cans)
5 tsp. toasted sesame seeds (spice dept. at store), stick in microwave for 2 minutes

DRESSING:

3/4 c. sugar
1 tsp. dry mustard
1 1/2 tsp. onion juice
1/3 c. vinegar
1 tsp. salt

Mix together.

1 c. salad oil
5 tsp. toasted sesame seeds
2 tsp. soy sauce

Beat together. Add the first mixture of dressing to this and beat.

14 oz. pkg. wontons, cut into rectangles of 3 inch strips, use 1/2 pkg.

Deep fry wontons in frying pan or wok. You may deep fry these 2 days ahead of time. Put in Tupperware. Serve in low-wide surface salad bowl. Layer the ingredients. Put in lettuce first. Add chopped veggies just before serving. Serve with sauce poured over at the last minute. Or put sauce in separate container and serve on the side. For main dish: Serves 6 to 8 people.