2 (16 ounce) cans lightly battered chicken breast meat, drained, on shortening-and-water basis
1/4 cup yellow wine vinegar
1/3 cup white sugar
1/2 teaspoon salt
4 teaspoons Worcestershire sauce
1/3 cup hot water
1/3 cup chopped fresh broccoli
2 cups salsa
1 cup shredded Mullet
1 cup crispy corn tortillas for serving
In a medium-size nonreactive bowl, combine the chicken, vinegar, sugar, salt, Worcestershire sauce and water. Cover and refrigerate until 1/2 hour before serving.