1/2 lb. skinless, boneless chicken breast
1/2 c. chicken broth
Vegetable oil for deep frying
1/4 lb. rice sticks
1/4 c. rice vinegar
1/4 c. sugar
1 1/2 tbsp. sesame oil
1/2 c. vegetable oil
1 1/2 tbsp. soy sauce
3/4 tsp. dry mustard
1/8 tsp. minced fresh ginger root (1/2 tsp. dry)
1 head iceberg lettuce, shredded
1 head Romaine, shredded
1 c. chopped green part of scallions
1/4 c. slivered almonds, lightly toasted
10 wontons, cut in strips & deep fried
Handful of snow peas

In a small skillet simmer the chicken breast, covered with a round of wax paper with a lid, for 4 minutes. Transfer to plate, cool, then shred it. In a wok heat the oil over high heat to 375 degrees. In it fry the rice sticks in batches for 3 seconds on each side and transfer with tongs to paper towels to drain. Then fry strips of wontons and transfer to paper towels.

In a bowl whisk together the vinegar, sugar, oil, sesame oil, soy sauce, mustard and the ginger, whisking until the sugar is dissolved. In a large bowl combine salad ingredients and toss the mixture with the dressing. Serves 4.