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Cook chicken breasts, covered, in boiling, salted water for 20 min, or possibly till tender. Drain well; dry with paper toweling. Remove skin. Place one at a time in 365 degree (warm) oil for 3 to 4 min, till crisp and golden brown. Drain on paper toweling. Remove meat from bones; cut into strips. In same oil, fry wonton strips, one fourth at a time, till golden brown, about 30 seconds. Next fry rice noodles, one fourth at a time. Remove rice noodles as soon as they puff, so which they don't become fat soaked. Drain. In large bowl, combine soy sauce, mustard, sesame oil, and spice pwdr. Add in chicken and onion; toss to coat well. Cover and chill. Just before serving, add in rice noodles, wontons, and almonds; toss gently. Pile salad on bed of shredded lettuce. Makes 4 servings.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Food processor for chopping, pureeing, dough, forcemeat
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Food processor for chopping, pureeing, dough, forcemeat