Chicken salad with sesame dressing

Chicken second courses

12 3-inch wonton skins, sliced into ¼″ strips ¼ cup canola or corn oil for frying 4 cups chopped romaine lettuce 1 chicken breast, shredded 2 green onions, chopped ¼ cup sliced almonds, toasted lightly 1 tablespoon sesame seeds 2 cups cooked fusilli pasta noodles, cooled 1½ tablespoons vegetable or grapeseed oil 6 tablespoons seasoned rice vinegar 1 teaspoon sesame oil (add more to taste if you prefer a strong sesame taste) 1½ teaspoons sugar 2 teaspoons light soy sauce 2 tablespoon sesame seeds ½ teaspoon fresh ground pepper ⅛ teaspoon salt