Drunken Chicken Salad

Yields:	4 servings
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4	each	chicken breast	boned, cooked
1	cup	sherry
1	teaspoon	salt
1/2	teaspoon	sugar
1	head	red lettuce
1/2	cup	cilantro	(leaves) optional
3	tablespoons	sesame seeds	toasted golden
4	each	scallions, spring or green onions	with green, chopped

Cut cooked chicken breasts in half.

Put in large bowl with wine, salt and sugar.

Toss, cover and marinate for 24 hours in the refrigerator.

Next day drain off marinade.

Arrange lettuce leaves on serving platter; place chicken pieces in the center.

Sprinkle with sesame seed, cilantro leaves, and scallions.

Very good recipe.

Reviewed by texasboy