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4 1/2 chicken breasts
1 stalk celery
1 onion, coarsely chopped
3 to 4 cloves garlic, smashed
1 bunch scallions
1 large or 1 1/2 to 2 small
red bell peppers
1/4 to 1/2 c. slivered almonds
1/2 small head iceberg lettuce
1/3 small pkg. wonton skins,
sliced in 1/4-inch strips
3/4 c. rice noodles
1 to 2 bunches fresh coriander
(also called cilantro,
Chinese parsley)

Cook chicken breasts for 15 minutes in boiling water
with celery, onion and garlic. Remove chicken and let it cool,
then shred. Chop scallions lengthwise and cut in 3/4-inch
pieces. Chop red bell peppers. Chop coriander. Toast almonds
in baking dish in oven until lightly brown. Chop lettuce into
very thin julienne strips. Combine vegetables, almonds and
shredded chicken in large salad bowl.
In wok, in peanut oil heated until smoking, fry wonton
skins. (Separate strips before frying and fry a handful at a
time until lightly brown.) Drain on paper towels. Fry approxi-
mately 3/4 cup rice noodles. (Separate noodles and break into
small pieces before frying. Fry a little at a time.) As soon
as noodles puff up, remove and drain.

1/2 tsp. dry mustard powder
1/2 tsp. water
1 Tbsp. light soy sauce
3 Tbsp. white cider vinegar
2 Tbsp. sesame oil (toasted,
1 to 2 Tbsp. Hoisin sauce to
taste (this gives it the
In a bowl, put mustard powder. Add water and mix until
a paste. Add soy sauce, cider vinegar, sesame oil and Hoisin
sauce. Pour dressing over veggies and chicken. Add fried
wontons and rice noodles last (just before serving) and toss
gently. Enjoy!

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