Chicken Salad

2 chicken breasts or 2 drumstick-thighs
8 cups vegetable oil
8 squares wonton dough, cut in ⅛ inch strips
1 package rice noodles
1 teaspoon liquid mustard
1 teaspoon Chinese five-spice powder
1 teaspoon sesame oil
2 tablespoons toasted almonds, finely chopped
½ cup thinly sliced green onions (white part only)
½ teaspoon salt ½ head lettuce, shredded

Method: 

Place chicken in pot; cover with water. Bring to boil; simmer 20 minutes. Remove and drain on paper towels. Place vegetable oil in deep-fryer, heat to 350°F. Test for readiness by dropping a rice noodle into oil. If it sinks, oil isn't hot enough. When it pops up immediately, put in dough strips; fry to a light tan color. Remove and drain on paper towels. Divide noodles into 3 parts and deep-fry separately. Noodles should explode on contact with hot oil and should be removed instantly, before oil is absorbed. Drain on paper towels. Deep-fry chicken 5 minutes Remove, drain on paper towels. Debone, cut into strips, including skin. Place chicken meat in large bowl. Add mustard, five-spice powder, sesame oil, Soy sauce, almonds, green onions, and salt. Mix well. Add crisp-fried wonton strips and noodles; mix well. They'll break. Pile salad on bed of lettuce; don't toss. Serves 4