Title: Drunken chicken salad
 Categories: Poultry, Salads
      Yield: 4 Servings
 
      4    Boned chicken breasts; cook
      1 c  Sherry
      1 ts Salt
    1/2 ts Sugar
      1    Head red leaf lettuce
    1/2 c  Cilantro; (leaves) optional
      3 tb Sesame seeds; toasted golden
      4    Scallions; w/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.  Judy Garnett/pjxg05a Raleigh,
  NC