Combine all ingredients in a medium bowl or large measuring cup.  Using a whisk, mix well to emulsify.  Transfer to a glass cruet or jar.  Place in refrigerator until ready to use.  

Before each use, shake well to blend ingredients.  Will keep in the refrigerator for up to two weeks.

Heat oil in a large pan over medium heat.  Line a baking sheet with paper toweling and set aside.

When oil is hot, place wonton strips in pan, in a single layer, so that they are not touching.  As soon as edges just begin to darken, quickly flip over with tongs.  Using a slotted spoon, immediately transfer them to the lined baking sheet.  Sprinkle with coarse kosher salt.  Repeat in batches until done.

Once cooled, store chips in an airtight container for up to 1 week.

NOTE:  Keep a close watch on these ...they will be done in a very short time.  Depending on the temperature of the oil, the total cooking time could be under one minute.

Place all salad ingredients in a large serving bowl.  Toss well to combine.  Can be covered and placed in refrigerator early in the day.  When ready to serve, add the desired amount of dressing and mix well.  Top with crumbled wonton chips.

NOTE:  If salad will not be eaten immediately, serve with the dressing and chips on the side to ensure maximum crispiness.