Chicken and marinade:
1/2 c. soy sauce
1/4 c. orange juice
2 thinly sl. green onions
1 minced clove garlic
1 lb. broiled boneless, skinless chicken breasts cut or torn into strips (bite size pieces).
Fried won tons:
6 won tons, cut into 1/4″ strips
Sesame seed dressing:
1/3 c. sugar
3 T. apple cider vinegar
2 1/4 t. onion juice, 1 t. soy sauce
1/2 t. dried mustard
1/2 c. sesame seed oil
3 T. toasted sesame seeds, divided*
5 strips crisp bacon
1 c. blanched cool snow peas (cut in half on the diagonal)
1/4 c. diced red bell peppers
1 8oz. can drained sliced water chestnuts
1 11oz. can drained mandarin oranges
2 thinly sliced green onions
2 1/2 c. sliced romaine
2 1/2 c. sliced iceberg
1/4 c. toasted sliced almonds, for garnish*
2 T. toasted sesame seeds, for garnish
Marinate the chicken: Combine soy sauce, orange juice, 2 green onions, and garlic in a shallow bowl. Add the chicken, toss well, cover and refrigerate for at least 30 minutes.
Fry won tons and toast sesame seeds and almonds:
Heat several inches of oil in a large saucepan to a depth of several inches over medium-high heat. When hot, add won tons strips a few at a time and fry for about a minute, until crisp and golden. Transfer to paper towels to drain.
Toast sesame seeds and almonds in a dry skillet over medium heat, shaking the pan, 3 to 5 minutes.
Combine sugar, vinegar, onion juice, 1 t. soy sauce, and mustard in blender. With the motor running, add the 1/2 c. sesame seed oil in a slow, steady stream to make an emulsion. Stir in 1 T. toasted sesame seeds and salt to taste.
Combine chicken, bacon, snow peas, red peppers, water chestnuts, oranges, green onions, and lettuces in a large bowl. Add the dressing and toss lightly. Divide among 4 chilled plates, top with the won tons, garnish with toasted almonds and remaining toasted sesame seeds, and serve.