Chinese Chicken Wonton Salad

3 boneless, skinless, chicken breasts

1 head iceberg lettuce, torn into pieces

1 romaine heard torn into pieces

1 (11 ounce) can mandarin oranges, drained

1 (8 ounce) can sliced water chestnuts, drained (we omit)

1 (4 ounce) package slivered almonds, toasted (we don’t toast)

¼ cup sesame seeds, toasted (we buy the pre-toasted kind)

1 bunch green onions

A few generous handfuls of Extra Crispy Chinese Noodles (the big fat ones)

Dressing:

¼ cup sugar

1tsp salt

¼ tsp pepper

¼ cups white wine vinegar

½ cup vegetable oil

Mix together well.

Boil chicken breasts until cooked and slice into small pieces.  In a large salad bowl, mix together chicken and Chinese Noodles with lettuce, oranges, water chestnuts, almonds, green onions and sesame seeds.  Toss with dressing and serve.

-Christina Sorensen