Sesame Chinese Chicken Salad With Asian Greens

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1/4 cup sesame seeds

2 tablespoons peanut or vegetable oil

10 won ton wrappers (3 1/2 in. square), each cut into 4 triangles

1 qt. loosely packed baby or bite-size pieces mizuna (or mixed baby greens)

1 qt. mustard greens

1/2 pound (about 2) baby bok choy, ends trimmed, thinly sliced crosswise on a diagonal

1 cup English cucumber matchsticks (from about 1/2 cucumber)

1 cup loosely packed cilantro sprigs

2 large green onions, cut into 3-in. slivers

6 tablespoons rice vinegar

3 tablespoons reduced-sodium soy sauce

3 tablespoons toasted sesame oil

1 1/2 teaspoons sugar

2 teaspoons Asian chili oil

3 cups shredded cooked chicken

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