2 med. heads lettuce
2 bunches green onion
2 pkg. sliced almonds
1/2 pkg. wonton skins
3 chicken breasts

DRESSING:

8 tbsp. rice vinegar
8 tbsp. sugar
4 tsp. salt
1 tsp. pepper
1 c. oil

Oven toast almonds (no oil) until lightly brown. Cook and shred chicken breasts. Deep fry wonton skins until light brown on both sides and crush.

Dressing: On low heat mix all ingredients except oil. Stir until sugar is dissolved and let cool. Then shake together with oil. Toss salad and mix in dressing.