Wonton Salad

1 lb. iceberg lettuce, washed and torn
1 lb. romaine lettuce, washed and torn
2 Tbs. sesame seeds, toasted
4 green onions, sliced
2 Tbs. slivered almonds, toasted
1 can waterchestnuts, drained and chopped
2 cups teriyaki chicken, cooked and cubed/shredded
4 oz. wonton skins, sliced and baked or fried
1 oz. maifun, fried for a few seconds on both sides

Dressing:
6 Tbs. sugar
2 tsp. salt
1 tsp. pepper
2 tsp. sesame oil
7 drops Mongolian fire oil
6 Tbs. rice vinegar
4 tsp. soy sauce
1 tsp. dry mustard
1/4 cup canola oil

Mix the dressing. Mix together the salad ingredients with the dressing. Stir in the wontons, almonds, and maifun when ready to serve.