Hong Kong Chicken Salad

• 4 whole cooked chicken breasts, leftover work fine
• 2 quarts cooking oil (I used a small fryer and did not need this much oil)
• 3 3/4 ounces cellophane noodles
• 11 ounces wonton wrappers, cut into very thin strips
• 1 cup nuts (either dry roasted peanuts, almonds or cashews)
• 1 head iceberg lettuce, shredded
• 1 cup green onion, cut diagonally into 1-1/2 inch strips
• 1/2 cup chopped parsley
• Marinade
• 6 tablespoons dry mustard
• 3 tablespoons sesame oil
• 1 1/2 cups soy sauce

1. Prepare marinade by placing mustard in a small bowl and gradually adding sesame oil stirring to remove lumps.
2. Add soy sauce and mix well.
3. Reserve 1 cup marinade for chicken, and set remaining marinade aside.
4. Cut chicken into bite-size pieces and place in reserved 1 cup of marinade.
5. Heat oil to 350 degrees.
6. Drop cellophane noodles into hot oil in small batches.
7. When the noodles"explode", remove immediately and place on paper towels to drain.
8. Continue cooking batches of noodles until all have been cooked.
9. Cook won ton strips in oil in small batches until lightly browned.
10. Drain on paper towels.
11. Drop nuts in oil and cook until lightly browned.
12. Drain on paper towels.
13. Using a large oblong platter, arrange lettuce on platter.
14. Layer won ton strips over lettuce.
15. Layer cellophane noodles over won ton strips.
16. Layer marinated chicken over noodles.
17. Sprinkle with green onions and nuts and either drizzle with remaining marinade or serve marinade with the salad.
18. Garnish with chopped parsley and serve immediately.

chicken breasts, cooking oil, noodles, wonton wrappers, nuts, green onion, parsley, marinade, dry mustard, sesame oil, soy sauce

Taken from www.food.com/recipe/hong-kong-chicken-salad-84572 (may not work)