For the crispy wontons:

1. Slice the wonton wrappers into 1/4-inch wide strips. Heat about 1/2 inch oil in a deep pot over medium-high heat until a test strip sizzles like crazy. In batches, fry the strips until blistered and golden brown. Drain on paper towels and lightly salt.

For the chicken:

1. Combine the teriyaki sauce, olive oil, ginger and garlic in a medium bowl add the chick cutlets and toss to coat. Marinate for ten minutes or several hours if you have time.

2. Heat a grill pan or prepare a grill. Grill the cutlets until just cooked through, a few minutes on each side. Transfer to a plate and cool. Slice into 1/4-inch wide strips. Cover, and chill the chicken with any accumulated juices until serving time.

For the dressing:

1. Whisk all the ingredients together until well blended. Even better, put all the ingredients in a bullet-type blender and whiz away.

For the salad:

1. Combine all the salad ingredients in a large bowl, reserving 1/4 cup green onions for garnishing. Add the crispy wontons and toss to distribute. Add the dressing (start with about half), to taste. Transfer the salad to serving plates. Top each salad with chicken slices, drizzle with a little more dressing and garnish with the remaining green onion slices.