12 3 inch wonton skins, sliced into 1/4" strips
1/4 c oil
4 c chopped romaine lettuce
1 chicken breast, shredded
2 green onions, chopped
1/4 c sliced almonds, toasted lightly
1 TB sesame seeds
2 c cooked spiral pasta noodles, cooled
dressing:
1/2 c oil
2 TB sugar
1 tsp salt
1/4 tsp pepper
3 TB seasoned rice vinegar
1 tsp sesame oil
Heat oil in skillet over medium-high heat. When oil starts to shimmer, fry wonton skins in batches of 5-7 strips for 30 seconds each side or until lightly browned, working quickly so they don't burn. Remove from oil and drain on paper towels until cooled.
In a large bowl, combine lettuce, chicken breast, green onion, almonds and pasta.
Combine dressing ingredients in a small bowl. Whisk well until sugar dissolves. Dress lettuce mixture with dressing and top with sesame seeds and wonton strips and serve.
