Asian Tossed Salad

• 1/4 cup soy sauce
• 1 teaspoon sugar
• 2 cups cubed cooked chicken
• Oil for deep-fat frying
• 12 wonton wrappers, cut into thin strips
• 1 large bunch green leaf lettuce, chopped (about 12 cups)
• 10 large fresh mushrooms, thinly sliced
• 4 green onions, chopped
• 1/2 cup canola oil
• 1/3 cup white wine vinegar
• 1/4 cup sugar
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. In a large resealable plastic bag, combine soy sauce and sugar. Add chicken; seal bag and turn to coat. Refrigerate overnight.
2. Just before serving, in a electric skillet or deep-fat fryer, heat oil to 375u0b0. Fry wonton strips for 1-2 minutes or until golden brown. Drain on paper towels.
3. In a large salad bowl, combine the lettuce, mushrooms and onions. Add the wonton strips and chicken with any remaining soy sauce mixture.
4. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle 1/2 to 3/4 cup over salad; toss to coat. Save remaining dressing for another use.

soy sauce, sugar, chicken, wonton wrappers, green leaf lettuce, mushrooms, green onions, canola oil, white wine vinegar, sugar, soy sauce, salt, pepper

Taken from www.tasteofhome.com/recipes/asian-tossed-salad/ (may not work)