1 pound skinned, boneless chicken breast halves
1/2 cup rice vinegar
1 (15 ounce) can condensed cream of chicken soup
1/2 teaspoon salt
1 tablespoon poultry seasoning
1 teaspoon paprika
1/4 teaspoon minced fresh ginger root
1 tablespoon chicken seasoning
In a large bowl, mix together rice vinegar, chicken soup, salt, chicken seasoning, paprika and ginger (optional). Pour over chicken and toss to coat. Place chicken in a large bowl and toss to coat. Cover and refrigerate for several hours to allow chicken to absorb.
A few hours before cooking, remove chicken from marinade and cut into thick strips. Toss strips with chicken liquid to coat and place in a separate medium bowl.
Heat oil in large skillet over medium-high heat. Heat chicken strips saute with oil for 5 minutes on each side, until golden and crisp. Remove with knives or a fork and sprinkle with paprika.
Heat chicken juices in microwave for 1 minute, stirring constantly. Stir in chicken broth and add chicken until thoroughly coated. Stir in chicken stock and scallions.
Chop chicken strips and add to salad. Toss salad with chicken stock, chicken broth and chicken stock. Toss again and serve.
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