3 chicken breasts, cooked and diced
1 head of iceberg lettuce, torn
1 head of redleaf lettuce, torn
1/2 package of wonton wrappers, cut into strips (about thirds) and fried*
1 cup of canola oil (or less, Jill often uses about 3/4 of a cup)
3/4 cup of seasoned rice vinegar (found in the Asian food section)
1 teaspoon salt
1 1/2 teaspoons pepper
1/2 cup of sugar (or less to taste)
4-6 green onions, cut into 2 inch pieces (Jill usually doesn't cut them)
Put all the dressing ingredients in a blender and blend until smooth. Then toss the lettuce, chicken, wontons in a large bowl. Right before serving add the dressing.
*To fry the wontons, warm up oil over medium high heat. Place a couple in and let them puff up and brown on one side for about a minute. Watch that they don't burn. Then flip them over with tongs and cook the other side. Remove and let cool on paper towels.