Categories: Poultry, Salads 
      Yield: 4 servings 
  
      4    Boned chicken breasts; cook         1    Head red leaf lettuce 
      1 c  Sherry                            1/2 c  Cilantro; (leaves) optional 
      1 ts Salt                                3 tb Sesame seeds; toasted golden 
    1/2 ts Sugar                               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