• 4 (6 ounce) skinless, boneless chicken breast halves
  • teriyaki marinade
  • 8 green onions, chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup sugar
  • 3/4 cup rice vinegar
  • 1 cup olive oil
  • 1/2 (14 ounce) package wonton wrappers
  • oil for frying
  • 1 head iceberg lettuce, chilled, and torn into bite-size pieces
  • 1 (4 ounce) can sliced water chestnuts, drained
  • 1/4 cup toasted sesame seeds
  • 1/2 cup toasted sliced almonds
  • 1 (10 ounce) can mandarin orange segments, drained


  1. Place chicken breasts in a bowl, pour teriyaki sauce over them, and coat well. Cover, and refrigerate for 1 hour.
  2. Preheat an outdoor grill for direct heat.
  3. For the dressing, place green onions, salt, pepper, and sugar in a blender. Pour in olive oil and rice vinegar. Blend until smooth. Remove to a bowl, cover, and refrigerate until ready to serve.
  4. Grill chicken, turning, until done. Remove to a cutting board, and cut into strips.
  5. In a large skillet or wok, warm oil over medium-high heat. Cut wonton wrappers into strips. Fry wonton strips until crisp. Remove to paper towels.
  6. In a large bowl, toss together lettuce, water chestnuts, sesame seeds, sliced almonds, and mandarin oranges. Pour dressing over salad, and toss gently. Top with fried wontons and grilled chicken strips.