Step 1

Place chicken breast into a small saucepan and cover with water. Bring to a boil, lower heat to a very low simmer and cook until chicken is done in the center, about 20 minutes.

Step 2

While the chicken cooks, in a heavy, deep and wide skillet or wok, heat enough oil to fill it to a depth of 3 inches. Over medium-high heat, raise oil to a temperature of 375 degrees F on a deep fry thermometer.

Step 3

Cut egg roll wrappers into 2 inch x ½ inch strips. When oil is hot, carefully drop egg roll wrapper strips into the oil and cook about 1 minute or until golden brown. Drain on a bake sheet lined with paper towels. Carefully drop bean thread noodles into the hot oil until they puff up, about 2 minutes. Drain on paper towels.

Step 4

When chicken is cooked, cut into thin slices and then into 2-inch strips.

Step 5

In a very large bowl, place cabbage and lettuces. Top with chicken strips.

Step 6

Trim and remove top and tails from bean sprouts (see note) and add to the bowl. Remove ends from snow peas, lay them overlapping on work surface and cut into thin strips; reserve a few for garnish and add the rest to the bowl. Trim root ends and the tops of the green onions, leaving some of the tender green portion.  Cut into thin julienne strips 2” long.  Reserve a few for garnish and add the rest to the bowl.

Step 7

Add the mandarin oranges to the bowl then pour on the plum sauce, vinegar and sesame oil. Add ½ of the almonds and toss well.

Step 8

Garnish the salad with the reserved snow peas, green onions and almonds. Top with sesame seeds, the fried egg roll wrapper strips and the bean thread noodles.