Ingredients:
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3 cups     vegetable oil, for frying
20          won ton skins, cut into 1/4 inch strips
8 cups     shredded mixed salad greens
4 cups     bite-size pieces of barbecued or roast chicken (from a 3 lb bird)  
1 cup      bean sprouts
1            large yellow bell pepper, cut into thin julienne
1/2         European seedless cucumber (about 8 oz), cut into thin julienne
6 tblsp    fresh lime juice
1/4 cup   fish sauce (nuoc mam)
1/4 cup   (packed) light brown sugar
4            serrano chiles, seeded and minced
1/2 tsp   freshly grated nutmeg
1 tblsp    finely minced fresh lemon grass (optional)
1 tblsp    finely minced fresh ginger
1/4 cup   minced fresh mint
3 tblsp    minced fresh basil
1/4 cup   dry-roasted unsalted peanuts, coarsely chopped

Instructions:
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In a large skillet, heat the oil over moderately high heat until a strip
of won ton bounces across the surface.  Add the won ton strips in
batches and fry, turning, until crisp and golden, about 1 minute.
Transfer to paper towels; drain well.

In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow
pepper and cucumber.

In a medium bowl, whisk together the lime juice, fish sauce, brown
sugar, chiles, nutmeg, lemon grass, ginger, mint and basil.  Add the
dressing to the salad and toss well.  Gently fold in the crisp won ton
strips.  Turn out onto a serving platter and sprinkle with the peanuts.