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CHINESE CHICKEN SALAD

2 T. soy sauce
1 T. each salad oil and sherry
1 clove garlic minced or pressed
1/4 t. ginger
1/4 t. Chinese ground cinnamon
2 1/2 to 3 lb. broiler fryer, cut in half
1/4 c. sesame seeds
6 cups shredded iceberg lettuce (about)
3 green onions, thinly sliced
1 small bunch fresh coriander (Cilantro) chopped
1 c. chopped salted peanuts or cashews
Lemon dressing (see recipe below)
salt and pepper

Mix together 1st 4 ingredients. Rub mixture over chicken halves, coating thoroughly. Place chicken skin side up in a shallow baking pan. Pour over extra soy sauce mix. Bake in 400 degree oven until meat near bone is no longer pink. (About 45 minutes). Cool, skin, bone and cut chicken into thin strips. Toast sesame seeds 4 minutes in frying pan. Mix together chicken, lettuce, onion, and coriander. Add sesame seed and 3/4 c. nuts. Prepare lemon dressing, pour over chicken mixture, and toss lightly. Add salt and pepper to taste. Top with remaining nuts. Makes 4-6 servings.