Sherry Chicken Salad
May 6, 2019
Ingredients
- 4 boned chicken breasts
- cooked (poach)
- 1 cup sherry
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 head red leaf lettuce
- 1/2 cup cilantro
- (leaves) optional
- 3 tablespoons sesame seeds
- toasted golden
- 4 scallions
- w/green, chopped
Directions
- Step 1 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.
- Step 2 Next day drain off marinade.
- Step 3 Arrange lettuce leaves on serving platter
- Step 4 place chicken pieces in the center.
- Step 5 Sprinkle with sesame seed, cilantro leaves, and scallions.