1 head of romaine
3 green onions, chopped
25-30 pork won tons (either frozen ones bought from the store, or homemade)
1 lb boneless skinless chicken thighs or breasts
1/3 cup sliced almonds, toasted
Dressing:
2/3 cup oil
1/2 cup red wine vinegar
1/2 cup sugar
Salt to taste
Begin by mixing dressing ingredients in a clean jar. Slice the raw chicken into strips and place in a bowl. Pour a ¼ of the dressing over the chicken, mix and place in the fridge to marinate for 10-15 minutes (or longer). Preheat oven to 350 degrees. When chicken is done marinating, place on baking sheet, sprinkle with salt and pepper and bake 15 minutes or so until the chicken is done.
Heat up a wok on medium heat with about an inch or so of oil. Place the won tons in batches and fry until golden and crispy. Set aside.
Chop up romaine and green onions. Chop chicken into bite-sized pieces when they come out of the oven. Add to salad along with the fried won tons. In a dry pan, toast the almonds over medium heat until toasted. Add to the salad and dress with remaining dressing.
