Chinese Chicken Salad

From Great-Grandma S.
It's true my Grandma S. is my culinary heroine- don't tell your Grandma G. that! This is a recipe my Gram tried out of a magazine or newspaper and told me, I don't know. It's OK. Maybe it's gross. Thought I'd try it, decide for yourself! Gross ... very, very unlikely if it comes from her kitchen.

3 chicken breasts, seasoned with salt & pepper
4 green onions, chopped
2 T. sesame seeds
1/2# wonton skins, sliced thin
1/4 C. vegetable oil
2 T. sliced almonds
1 head iceberg lettuce, cut into strips

Dressing:
2 T. sugar
1 tsp. salt
1/2 tsp. pepper
1/2 C. peanut oil
1 T. sesame oil
4 T. vinegar
Mix well, store in tightly sealed jar.

Cook the chicken until no longer pink. Cut into thin slices.
Pour vegetable oil in deep skillet or dutch oven. Deep-fry wonton skins in hot oil until browned. Drain well on paper towels.
In separate skillet, saute almonds and sesame seeds in 1 T. butter until browned, careful not to burn. Also drain on paper towels.

Toss everything together, and pour dressing over immediately before serving.

{LDM}