I am frequently asked to make this salad for baby showers, bridal showers and potlucks. It is fairly light (if you skip the won-ton skins) and can be made ahead of time - just keep the ingredients separated until you are ready to eat it.
Poach or pan fry the chicken breast and slice thinly.
Heat 1-2 inches of vegetable oil for frying the won-ton strips and fry until light golden brown and crispy. Drain well and set aside.
In a blender, place THAWED unsweetened pineapple juice concentrate, sesame oil, soy sauce (start with less and taste), rice wine vinegar (start with less and taste), garlic , ginger and red pepper flakes. Blend well and set aside. Add this right before serving to prevent the salad from getting soggy. Great to make the night before so flavors can develop and mellow.
Mix salad and vegetables in large bowl. Top, right before serving, with chicken, drained fruit, won ton strips and dressing. I have also served this buffet style, but you may want to double the dressing when you serve it that way. Add any kind of vegetable you like - these are just suggestions. The dressing is also a great marinade.