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by Harumi Kurihara
There is a lovely combination of textures and flavors to this dish. The dressing is one that can be used for other salads and can easily be adjusted according to personal taste. Shredding the chicken may seem unnecessary but 1 think it makes the salad taste lighter and airier. In fact, I will often prepare and cook extra chicken when I am making this dish and I will shred it all and freeze what 1 don't immediately use; it is very useful to have it in the freezer to use in salads or soups in the future.
• 5 stalks celery (about 10 oz)
• 10 oz skinless chicken breasts or mini fillets
• 1/2 teaspoon grated garlic
• 1 to 2 tablespoons light soy sauce
• 1/2 tablespoon sunflower or vegetable oil (optional)
For The Dressing
• heaping 1/3 cup mayonnaise
• 1 tablespoon chicken stock
• 1 to 2 tablespoons white wine
• light soy sauce, to taste
• wasabi, to taste
• salt and pepper, to season
• pepper, to serve
Remove any stringy parts of the celery. Chop into strips 2 inches long. Put into iced water for a couple of minutes to crisp, then drain.
Remove any gristle from the chicken then season by mixing the garlic with the light soy sauce and marinate for 5-6 minutes. Cook the chicken in a nonstick skillet until it is just cooked through. If using a regular skillet, use a little oil when cooking the chicken.
When cool, shred the chicken into thin strips by hand and mix with the celery.
To make the dressing: Mix the mayonnaise with the chicken stock and white wine, then add the light soy sauce and wasabi, according to personal taste, and finally season with salt and pepper. Dress the chicken and celery and put in a serving dish. Sprinkle pepper on top and serve. Please take care with the presentation of this salad, fluffing it up as much as possible.
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