This is a salad that frequents our Bunco nights. It has a lot of crunch with the iceberg lettuce, water chestnuts, sesame seeds and won tons. I usually don't use iceberg lettuce in my salads but with this salad it works perfectly because it holds to the crunch of the other ingredients. It's simple to make, a little different than your regular salad and always a great crowd pleaser.
1 12 oz. pkg. Won Tons (cut into 1/4" strips)
1 head shredded iceberg lettuce
2 cans sliced water chestnuts (drained)
4 Tablespoons sugar
4 teaspoons seasoned rice vinegar
1/4 cup vegetable oil
4 chicken breasts
1/2 bunch green onions (cut in thin diagonal slices)
1/4 cup sesame seeds
2 teaspoons salt
Cut won tons into 1/4" strips. Fry small bunches at a time in hot oil until golden brown, be careful this goes very fast (5 seconds) and also will brown a little even after you take them out. Be careful of the oil as it will bubble up. Drain on paper towel.
Put chicken breasts into boiling water and cook until tender, (takes 15 minutes or so depending on size), cut into bite size pieces. Cool a little before adding marinade.
Mix together sugar, vinegar, salt and oil for marinade. Add chicken, water chestnuts, onions, sesame seeds to marinade sauce.
Just before serving, mix chicken mixture with lettuce and toss in won tons, saving some to garnish on top.
Serves 8 main dish salads or 16 side salads.