Drunken Chicken Salad
Yield
4 servingsPrep
10 minCook
30 minReady
24 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boned, cooked |
|
| 1 | cup |
sherry
|
*
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
sugar
|
|
| 1 | head |
red lettuce
|
|
| ½ | cup |
cilantro
(leaves) optional |
|
| 3 | tablespoons |
sesame seeds
toasted golden |
|
| 4 | each |
scallions, spring or green onions
with green, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boned, cooked |
|
| 237 | ml |
sherry
|
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
sugar
|
|
| 1 | head |
red lettuce
|
|
| 118 | ml |
cilantro
(leaves) optional |
|
| 45 | ml |
sesame seeds
toasted golden |
|
| 4 | each |
scallions, spring or green onions
with green, chopped |
|
Directions
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.
