Japanese mayonnaise can be mixed with Worcestershire Sauce (Lea & Perrins) OR Soy Sauce to make the dressing for this salad. If you use Worcestershire Sauce, I recommend to cook Chicken with ‘Herbs A’. If you use Soy Sauce, cook with ‘Herbs B’. Whichever flavour, the creamy dressing goes so well with Celery, that even my son, who hates celery, enjoys this salad.

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Makes

4 Servings

Ingredients

Chicken Breast Fillet 1
Celery 3 to 4 stalks *thinly sliced
Japanese Mayonnaise 4 tablespoons
Worcestershire Sauce (Lea & Perrins) OR Soy Sauce 1 tablespoon
Salt & Pepper to taste
Herbs A
Bay Leaf 1
Garlic 1 clove *crushed
Celery Leaves, Parsley, Thyme, etc.
Sake (Rice Wine) 1 to 2 tablespoons
Salt 1/2 teaspoon
Herbs B
Ginger 1 small piece *sliced
Spring Onion 1 *cut the white part in half
Sake (Rice Wine) 1 to 2 tablespoons
Salt 1/2 teaspoon

Method

1. Tear Chicken Breast Fillet into 2 to 3 pieces so that it will cook quickly. Place Chicken, Herbs A OR B in a saucepan, add Water enough to cover chicken. Add Sake and Salt.
2. Cook over the medium heat. When cooked, let it cool in the liquid. When cool enough to handle, tear into strips.
3. Thinly slice Celery stalks diagonally.
4. Place Chicken and Celery in a large bowl, add Japanese Mayonnaise and Worcestershire Sauce OR Soy Sauce, and combine well. Season with Salt & Pepper as required.