2 c. peanut oil
10 wonton skins, cut into 1/2" strips
1 head iceberg lettuce, shredded
3 c. shredded cooked chicken
1 c. chopped green onion
2 tbsp. toasted sesame seeds
1/4 c. vegetable oil
3 tbsp. oriental rice vinegar
2 tbsp. sugar
1 tsp. salt
1/2 tsp. pepper

Heat peanut oil in heavy large skillet over medium-high heat. Add won ton skins and fry until golden brown, about 1 minute. Remove using slotted spoon and drain on paper towels. Transfer to large bowl. Add lettuce, chicken, onions and sesame seeds.

Combine remaining ingredients in jar with tight fitting lid and shake well. Pour dressing over salad and toss to coat. Serve immediately. (May need to double dressing, toss with half and use other half for those who want extra dressing.) Serves 6-8.