Recipe(tried): Here's one I served to rave reviews:

This is a GREAT salad. A lot of work here, but most of it can be done ahead. I thought when I tried it that the chicken would be better grilled than fried. Wonderful light dressing
* Exported from MasterCook *

Asian Macadamia Chicken Salad with Fried Noodles

Recipe By :"Sam Choy's Island Flavors"
Serving Size : 4 Preparation Time :1:00
Salads Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breast, no skin, no bone, R-T-C
Asian chicken marinade:
1/4 cup cornstarch
1 tablespoon brown sugar
1 cup soy sauce
1 cup salad oil
1/4 cup fresh cilantro -- minced
1/4 cup mirin -- or sherry
2 tablespoons garlic -- minced
2 tablespoons fresh ginger -- minced
2 tablespoons green onion -- thinly sliced
1 teaspoon sesame oil
1 teaspoon salt
1/2 teaspoon pepper
Salad:
1 ounce rice noodles
12 won-ton wrappers
1 medium head iceberg lettuce -- shredded
2 cups Won bok -- /napa cabage shred
1 cup bean sprouts
1 cup red bell pepper -- julienne strips
1 cup yellow bell pepper -- julienne strips
1/2 cup green onion -- thinly sliced
1 medium carrot -- grated
6 radishes -- thinly sliced
1 cup macadamia nuts
Sweet and sour cucumber vinagrette:
1 cup white wine vinegar
1 cup cucumber -- grated
3/4 cup sugar
1/2 cup water
1 1/2 teaspoons fresh ginger -- grated
pinch salt

Blend cornstarch and brown sugar. Set aside. Mix together all other chicken marinade ingredients. Slowly add cornstarch mixture, whisking to avoid lumps. Cover the chicken with the marinade, and refrigerate for 1 to 2 hours.
Heat 2 cups oil in a wok (or other pan) until hot but not smoking (350 degrees). Drop in the rice noodles and remove as soon as they puff up. (Don't brown them.) Drain on paper toweling and break into bite sized pieces when cool. Set aside.
Cut the wonton wrappers into strips and deep-fry them until golden brown in the same oil used for the noodles. Drain and set aside.
As soon as everything else is done, and the iceberg lettuce and other vegetables are sliced, chopped and refrigerated, you can cook the chicken. Fry breasts in 2 tablespoons of oil until they are golden brown. Start on high heat, then finish on medium. After you turn the heat down, you can baste the chicken with marinade. Continue basting, using about 1/2 cup of marinade in all until the liquid is absorbed and the chicken is nicely browned. When done, let cool to room temperature and cut into strips.
Toss shredded lettuce, cabbage, bean sprouts and remaining vegetables together with the chicken and rice noodles. Add half of the macadamia nuts and half the fried wonton strips, and toss with the salad, reserving remaining nuts and wonton strips for garnish.
Arrange a bed of your favorite leaf lettuce on individual salad plates. Heap salad on, top with chicken strips, garnish with macadamia nuts and wonton strips. Serve with Cucumber vinagrette:
Blend all vinagrette ingredients until combined. Chill.NOTES : This serves four VERY generously!!! I served this to 6 people, and had leftovers. This is a wonderful, very refreshing salad.