Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         white meat chicken -- roasted cooled and
                        -- skin removed
                        -- julienned thin
   1      head          napa cabbage -- julienned
   2      heads         radicchio -- julienned
   2      cups          spinach -- julienned
   1      head          romaine lettuce -- julienned (discard
                        -- soft leafy green)
                        ***FOR THE VINAIGRETTE***
   2      bunches       scallion -- (white portion
                        -- only)
     1/3  cup           pickled ginger -- packed
     1/4  cup           chinese mustard powder
     1/2  cup           shallots -- chopped
     1/3  cup           honey
     2/3  cup           soy superior
     2/3  cup           ginger vinegar
   2      cups          peanut oil -- or vegetable oil
   3      tablespoons   sesame oil
     1/2  cup           chili oil
                        fried wonton-strips -- garnish with

Preparation:

Combine first seven vinaigrette ingredients in a blender. Cover and puree for 1 1/2 full minutes. While blender is still running, slowly drizzle in the three oils until the vinaigrette is thick and emulsified completely. Check the seasoning and adjust as desired with salt and pepper. NOTE: The entire batch may not fit in a conventional home blender, so you may need to separate it into two parts. To Make the Salad Combine all cold lettuce and chicken in a large bowl. Add the vinaigrette in two ounce portions, tossing the salad in between additions until well coated, but not over-dressed. Serve out to 4 chilled plates and garnish with fried wonton. Fried wonton strips—purchase wonton skins at an Asian market. Heat peanut oil to 350 degrees and cut the skins to 1/4 in thick. Sprinkle the strips (to separate) into the hot oil and fry until crisp and golden in color. Remove to drain onto clean towel and sprinkle lightly with salt. Cool.