Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  vegetable oil -- for frying
  20                    won ton skins -- cut into 1/4 inch
                        strips
  8               cups  shredded mixed salad greens
  4               cups  bite-size pieces of barbecued or roast
                        chicken -- (from a 3 lb bird)
  1                cup  bean sprouts
  1              large  yellow bell pepper -- cut into thin
                        julienne
     1/2                european seedless cucumber -- (about 8 oz), cut
                        -- into thin
                        julienne
  6        tablespoons  fresh lime juice
     1/4           cup  fish sauce -- (nuoc mam)
     1/4           cup  light brown sugar -- (packed)
  4                     serrano chiles -- seeded and minced
     1/2      teaspoon  freshly grated nutmeg
  1         tablespoon  finely minced fresh lemon grass -- (optional)
  1         tablespoon  finely minced fresh ginger
     1/4           cup  minced fresh mint
  3        tablespoons  minced fresh basil
     1/4           cup  dry-roasted unsalted peanuts -- coarsely chopped

Preparation:

In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper towels; drain well. In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber. In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts.

Nutritional Information:

636 Calories (kcal); 68g Total Fat; (94% calories from fat); 1g Protein; 8g Carbohydrate; 1mg Cholesterol; 3mg Sodium