Asian Chicken Salad

Dressing: Grate the fresh ginger. Mix all the dressing ingredients but the oils together and whisk. Make sure the sugar is dissolved, then add the oils. Whisk oils in and set aside. Salad: Heat oil in a fry pan. Make sure to use enough oil to come half way up the side of your pan. Cut Wonton Skins into ¼" strips. When the oil has reached 360°, carefully places separated wonton skins into the oil. Fry until golden brown. Using a spider or slotted spoon, remove the fried wontons from the oil and place on plate covered with a paper towel and allow to drain. When all the wontons have been fried, break the rice noodles apart, using about ¼ of the package and fry in the same oil. When the rice noodles puff up and turn white, remove them from the oil and allow them to drain as well. Tear lettuce up into bite size pieces. Thinly slice the red cabbage, grate the carrots and add both to lettuce mixture. Chop 1 cup green onions and ½ cup cilantro and add to the lettuce mixture. Drain the mandrin oranges and cut the chicken breasts into bite size pieces and add both to the salad. Add sesame seeds and almond slivers and lightly season with salt and pepper. Toss the ingredients gently to mix. Add salad dressing to the salad mixture and lightly toss to coat the salad. Top with the fried wontons and rice noodles.