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2 doz. won ton skins or 1 pkg.
chow mein noodles
6 c. shredded iceberg lettuce
2 c. cold cooked shredded
chicken or turkey
vegetable oil
1 bunch romaine lettuce
8 oz. can water chestnuts,
drained and sliced

Sesame Dressing:
1/4 c. vegetable oil
2 Tbsp. sesame seed
2 1/2 Tbsp. soy sauce
2 1/2 Tbsp. white vinegar
1 1/2 Tbsp. sugar

Cut won ton into 1/2 inch strips. Heat 1/4 inch oil in
frying pan over medium heat. Add won ton strips a few at a
time and fry until crisp and golden, about 30 seconds. Remove
with a slotted spoon; drain and let cool. Store in airtight
container at room temperature if made a day ahead. Tear
romaine lettuce leaves into bite-size bits. In a large salad
bowl, combine both lettuces, water chestnuts and chicken. Cover
and chill. Combine oil and sesame seed in a small frying pan
and cook over medium-low heat, stirring occasionally until
seeds are golden, about 2 minutes. Let cool. Stir in soy
sauce, vinegar and sugar. When serving salad, add fried won
ton strips and toss with the sesame dressing.

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