Thai Chicken Salad

3 Cups Vegetable Oil
20 Wonton Skins — 1/4 -in strips
8 Cups Mixed Salad Greens — Shredded
4 Cups Roast Chicken — Bite-size
1 Cup Bean Sprouts, Raw
1 Large Yellow Pepper, Strips — Julienne
1/2 Cucumber, Seedless — Julienne
6 Tablespoons Lime Juice, Fresh
1/4 Cup Nuoc Mam
1/4 Cup Sugar, Brown, Pressed Down
4 Chiles, Serrano — Seed and Mince
1/2 Teaspoon Nutmeg — Freshly grated
1 Tablespoon Lemon Grass — Finely minced
1 Tablespoon Ginger, Fresh Slices — Finely minced
1/4 Cup Mint, Fresh — Finely minced
3 Tablespoons Basil, Fresh — Finely minced
1/4 Cup Peanut, Dry-roasted, unsalted — Coarsely chopped

In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper towels; drain well. In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber.
In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chilies, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts.