1 head lettuce
1 whole chicken breast, poached in water then shredded
1/2 pkg. wonton or eggroll wraps (balance freezes well)
1 bunch green onions, sliced including tops
Optional: Sesame seeds

Cut package of wonton wraps into thin strips. Saute in non-stick skillet in about 2-3 tablespoons oil until crisp and brown. Combine with torn lettuce, green onions and chicken and toss well. Add just before serving the following dressing: 4 tbsp. sugar 4 tbsp. vinegar 1 tsp. black pepper 3 tsp. salt (NOTE: THIS IS WHAT THE ORIGINAL RECIPE CALLS FOR - I DON'T USE PROBABLY MORE THAN 1 TSP.!)

This recipe doubles easily. Also, the original recipe calls for the wonton wraps to be deep-fried. I substituted the pan frying in a little oil to reduce the calories. You may also substitute Chinese noodles for the wonton wraps.