1.  For dressing, combine all ingredients in a jar with a tight-fitting lid. Shake well before using.

2.  For onions, trim coarse green tops; cut bulbs into julienne strips.

3.  Combine in a plastic bag with flour, ginger and salt; shake to coat.

4.  Heat 1 inch of vegetable oil in a heavy saucepan. When hot, add onions; fry until crisp and light brown, about 1 minute. Drain on paper towels.

5.  Hold for up to 2 hours at room temperature.

6.  For salad, remove meat from chicken, discarding skin, fat and bones.

7.  Arrange ingredients on greens, top with dressing and onions.