Instructions: Dressing: Combine soy sauce, vinegar, mustard, egg yolk, honey, sesame paste, ginger and chile oil in blender. Season with salt and pepper. Blend thoroughly. Slowly blend in peanut oil. Taste and adjust seasonings. Set aside. (

Makes about 2 cups)

Salad: In large salad bowl, mix mango, cabbage, carrots, radicchio, greens and chicken. Heat 1/2 inch oil in small skillet over medium-high heat.

Cut won ton wrappers into 1/2-inch wide strips. Fry strips until golden brown, about 30 seconds each side. Drain on paper towels and let cool. (You need about 2 cups won ton strips.)

Toss with salad. Toss salad with 1 cup dressing. Add more dressing, if needed, a little at a time, so that salad is not overly sauced. Sprinkle with sesame seeds.

This recipe yields 8 servings.

Comments: 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 avoiding raw eggs.

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