Chinese Chicken Salad with Sesame Ginger Dressing

2-3 boneless, skinless chicken breasts, cooked.  (seasoned with salt, pepper, and oil.  cut into 2 " long pieces.)

1 head romaine lettuce, trimmed (leafs only) and torn into bite-sized pieces
1/2 head red and green leaf lettuce (prep same as above)
1/2 yellow and red bell pepper,  seeded and sliced thin
1 carrot, peeled and shredded
2 green onion, chopped

 1/2 pkg wonton wrappers, cut into 1/4" strips and fried in 325 degree oil untio golden brown. Drain on paper towel and let them cool. Divide in half.
1 can (15 oz) mandarin orange segments, drained

1 C slivered almonds, toasted about 10 min
2 T sesame seeds, toasted
1/2 bunch cilantro, washed and dried on paper towel

Sesame Ginger Dressing:
1 C canola oil
3 T sesame oil
1/2 C rice vinegar
1/2 C sugar
1/4 C soy sauce
1 T  fresh ginger, finely chopped or 1 t ground ginger.  Wrap in paper towel to store for 1 month.  Peel
1 1/2 t dry mustard
1 t ground black pepper

Mix all the ingredients together until thoroughly blended.

Assemble the salad in a large bowl.  Mix the lettuces together.  Add peppers, carrot, chicken, oranges, green onions, and 1/2 of wontons.  Drizzle the dressing over the top and toss well to coat.  Season with salt and pepper to taste.  Garnish each salad plate with a few sprigs of cliantro, and remaining wontons, and some of teh toasted almonds and sesame seeds  Serve immediately.

From: Meiling Dawson