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Hilary's Chinese Chicken Salad
Put salad ingredients in a large bowl. Heat dressing ingredients, stirring until well blended and sugar is dissolved. Keep at room temperature until ready to serve salad.
Heat oil for topper until hot. Fry about 16 wonton skins, 4 at a time, until golden brown. Drain on paper towel. When cool, break up into chunks. Hint: Fry wonton skins before you fry the chicken in the same oil.
Chicken: Mix flour and salt in a bowl. Dredge chicken chunks and fry until golden brown, stirring occasionally. Add sesame seeds while frying. Drain and let cool. Add to top of salad.
Add dressing and wontons to salad just before serving.
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