Ingredients: 3 cups diced cooked chicken breast 10 or 12 green onions, thinly sliced 2 tablespoons sesame oil ½ cup vegetable oil ⅓ cup soy sauce ¼ cup rice vinegar ¼ cup honey ½ cup fresh, smooth peanut butter 4 large garlic cloves, crushed 1 teaspoon grated, peeled fresh ginger 1 to 2 teaspoons kosher salt 1 teaspoon coarsely ground black pepper 1(6-ounce) package fresh snow peas, ends removed and cut into thirds Wonton wrappers (about 24) Vegetable oil Baby greens

Directions:      In a large bowl combine the chicken and onions. Place the next 10 ingredients in a deep bowl and whisk together. Pour over the chicken and onions until well coated. Toss gently and refrigerate. (Note: The chicken mixture will not require all of the dressing; reserve the remainder.) This can be made a day ahead.      To fry the wontons: Cut the wonton wrappers into ½-inch slices with kitchen shears. Pour an inch or so of vegetable oil into a heavy skillet and heat. (Note: Watch to make sure the oil doesn’t get too hot. Medium-high heat works best. If the oil begins to smoke, it’s too hot!) Gently place several slices in the skillet at a time, moving them around with tongs until they become light golden brown. (This doesn’t take long.) Remove them to a paper-towel-lined plate. Repeat process until all of the strips are fried.      To assemble: Toss with enough of the reserved dressing to lightly coat the baby greens. Place a small amount of greens on each salad plate. Stir the fresh snow peas into the chicken mixture. Place a mound of the chicken-snow pea mixture on top of each plate of greens. Top with fried wontons and serve. Makes 8 servings. *See more recipes in our veggies collection *See more recipes in our chicken & turkey collection