2 whole chicken breasts
Oil for deep frying
8 sq. wonton dough, cut in 1/8 inch strips
2 oz. (about 2 cups) rice noodles (rice sticks)
1/4 c. soy sauce
1 tbsp. prepared mustard
1 tsp. sesame oil
1 tsp. Five Spice powder
1/2 c. sliced green onion
1/4 c. chopped toasted almonds
Shredded lettuce

Cook chicken breasts, covered, in boiling, salted water for 20 minutes, or until tender. Drain well; dry with paper toweling. Remove skin. Place one at a time in 365 degree (hot) oil for 3 to 4 minutes, until crisp and golden. Drain on paper toweling. Remove meat from bones; cut into strips.

In same oil, fry wonton strips, one fourth at a time, until golden, about 30 seconds. Next fry rice noodles, one fourth at a time. Remove rice noodles as soon as they puff, so that they do not become fat soaked. Drain.

In large bowl, combine soy sauce, mustard, sesame oil, and spice powder. Add chicken and onion; toss to coat well. Cover and chill. Just before serving, add rice noodles, wontons, and almonds; toss gently. Pile salad on bed of shredded lettuce. Makes 4 servings.