8 won ton skins, cut into strips
Vegetable oil
1 1/2 lb. boned chicken breast
2 lbs. mixed salad greens
1/3 c. roasted, diced almonds
4 green onions, thinly sliced
1 c. diced celery

DRESSING:

1 tbsp. sesame oil
6 tbsp. vegetable oil
2 tsp. honey
1 c. rice vinegar (or white wine vinegar)
1/2 c. soy sauce

Prepare dressing by mixing all ingredients. Set dressing aside. Deep fry the strips of won ton skin in hot oil, drain on paper towel and set aside. Poach chicken in chicken stock for 10 minutes or until no longer pink. Cool, cut into strips and chill. Toss greens, onions, celery with the chicken. Place in salad bowl, mix in dressing. Garnish with almonds and won ton strips. Serves 4 to 6.