1 head lettuce
4 green onions
2 whole chicken breasts, boned and skinned
1/2 c. sliced almonds
1 can sliced water chestnuts
10-15 won ton wrappers

Bake chicken breasts, cool and slice diagonally. For added flavor, before cooking marinate chicken in teriyaki or soy sauce. Thinly slice lettuce and green onions. Mix lettuce, onion, meat, almonds and 1/4 cup sesame seeds. Refrigerate. Also add water chestnuts. Slice wonton wrappers 1/2 inch wide. Fry in oil until golden brown on both sides. Drain on paper towels. When ready to serve toss lettuce meat mixture with wontons. Add dressing or pass separately. Does not keep with dressing. Keeps 1-2 days without dressing.

SWEET AND SOUR DRESSING:

1/2 c. tomato paste
1/4 c. pineapple juice
1/4 c. brown sugar
1 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. cornstarch

Heat tomato paste, pineapple juice and brown sugar to boiling. Mix vinegar, soy sauce and cornstarch. Add to mixture. Reduce heat, simmer until thick and clear. Adjust vinegar and soy sauce to taste. Cool until ready to use.