DRESSING: (Make the day before)
1/2 c. ketchup
1/2 c. rice vinegar
2 tbsp. corn starch mixed with,
1/2 c. plus 4 tbsp. water (make paste
Before adding to sauce).
3/4 c. sugar
4 or 5 shakes of soy sauce

Mix and boil all ingredients till slightly thick. Refrigerate overnight.

SALAD
1 head lettuce torn in bite size pieces
4 poached chicken breast (remove skin)

Put chicken in frying pan with 1/2 inch water. Steam with lid on for 45 minutes. Chop into bite sized pieces).

Using one-half package Wonton Skins, slice each square in 4 strips and fry in vegetable oil until light golden brown. Drain on paper towel.

Brown 4 tbsp. slivered almonds in oil. Brown 4 tbsp. sesame seeds and 3 sliced green onions (include green part) in oil.

Everything can be done the day before and parts stored separately for last minute assembly. Don't refrigerate fried Won Ton. Just before serving, toss all ingredients with dressing. Serves 8.