Instructions: For the Chinese Mustard Vinaigrette: Blend together the egg yolk, mustard, soy sauce, sesame oil, vinegar, peanut oil and salt and pepper to taste until smooth. Store in the refrigerator while you make the salad.

For the Chicken Salad: Pour enough oil in a skillet to reach a depth of 1/4 inch. Heat the oil over medium heat and fry the won ton skins until golden, 2 minutes. Drain on paper towels.

Select 4 to 8 outer leaves from the cabbage and reserve. Slice the remaining cabbage into thin strips.

Remove the skin from the breasts and thighs of the chicken and shred the meat.

Combine the chicken, cabbage and radicchio in a bowl and toss with the vinaigrette.

Arrange the reserved cabbage leaves on the edge of a large serving plate. Mound the salad in the center and sprinkle it with the sesame seeds and wonton skins.

This recipe yields 6 servings.

Caution: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.