The Best Chinese Chicken Salad Period!

2 chicken breasts boneless and skinless
1 whole iceberg lettuce loosely separated into 2-3 inch pieces
½ Napa cabbage sliced (optional)
1 bag Chinese mixed vegetables (optional) slivered carrots, radish, green onions mix
2 green onions, chopped
4 oz sliced almonds
1 can mandarin oranges, chilled
8 fried wonton skins
2 cups Vegetable oil
½ cup cilantro (optional)

Dressing:
¼ cup soy sauce
1 Tbsp sugar
2 Tbsp rice vinegar
½ tsp black pepper
1 Tbsp sesame seed oil
¼ cup vegetable oil
2 tsp toasted sesame seeds
½ tsp crushed ginger root
1 Tbsp water

Heat 2 cups oil in wok or deep pot. Cut wonton skins to ½ inch strips and cook till skins are golden, 2-3 minutes. Set on paper towel to drain. Cook chicken breasts in boiling water till done around 15-20 minutes. Cool and shred chicken, set aside. Toast sliced almonds on fry pan till just light brown, do not burn, set aside.
Whisk together all ingredients for the dressing. Marinade shredded chicken with dressing and cool in refrigerator 10 min. Chop all vegetables, top with almonds, mandarin oranges and wonton skins, and marinated chicken. Add sliced green onions and chopped cilantro. Toss right before serving.