Ingredients:

Salad

• 1 or 2 poached boneless chicken thighs, chilled and slivered
• ½ cup slivered green onion
• 2 cups shredded Romaine lettuce, chilled
• 1 cup shredded carrot, chilled
• ½ cup toasted almonds, slivered
• 1 ½ cup deep fried won ton skin strips (can be fried one day ahead, store in paper bag)
• 3 cups deep fried rice sticks (can be fried one day ahead and kept in a paper bag)

Dressing (makes 9 ounces)

• 1 teaspoon minced fresh ginger
• ¼ cup coarsely chopped preserved red ginger
• 2 tablespoons syrup from preserved red ginger
• 2 teaspoon minced green onion
• 2 tablespoons sesame oil
• 6 tablespoons red wine vinegar
• ½ teaspoon sugar
• 4 tablespoons light soy
• ½ teaspoon chili paste

Instructions:

1. First off, make sure the chicken, green onion, lettuce and carrot are all chilled.
2. Combine dressing ingredients and set aside.
3. Mix chicken, green onion, lettuce, and carrots well.  Then lightly toss in won ton strips and rice sticks.  LIGHTLY TOSS careful not to demolish the crispies.
4. Plate up salad ingredients.  Pour about one ounce of dressing over each salad and top with slivered almonds.