Chicken Won Ton Salad (Betsey Holley)

Salad

6 Chicken breasts, skinned

1 bottle(10 oz) Kikkoman Teriyaki Sauce

1 medium head of iceberg lettuce, torn into pieces

8 to 10 large leaves Romaine or Red Leaf lettuce, torn into pieces

6 to 8 green onion, sliced

1/4 slivered almonds, toasted

1/4 cup sesame seeds

1/2 package(16 oz) won ton skins, fried

One the day before serving, place chicken breasts in a baking dish with the Teriyaki sauce and bake at 350 degrees for 1 hour, turning every half hour. Cool and dice. Place back in sauce for a few hours. Drain and store in a plastic bag overnight. Cut a stack of won ton skins into 4 strips or squares. Seperate and fry in hot oil until light brown. Drain on paper towel and set aside. When ready to serve, put lettuce in a large bowl and top with chicken and the remaining ingredients. Toss with dressing (below).

Chicken Won Ton Salad Dressing

3/4 cup oil

1 Tbsp Sesame seed oil

1/2 cup Jananese rice viegar

1/3 cup sugar

2 tsp salt

1 tsp coarse pepper

Combine all ingredients and refrigerate for several hours or overnight. Makes 1 3/4 cups dressing.

*For a low-fat option use 1/4 cup oil and 1/2 cup applesauce