Village Chicken Salad

Note: Needs to be refrigerated overnight before serving.

8 chicken breast halves, skinned

1/2 c. soy sauce

1/2 c. cooking sherry

2 stalks celery with leaves

1 1/2 tsp sugar

Mashed garlic - 2 cloves worth

Combine in a deep frying pan and cook until chicken is tender 30 minutes.

Cool chicken and remove bones. Cube. Return to cooking liquid.

Steam 1 small bunch of broccoli, broken into flowerettes (no stalks) until bright green but still crispy.

3/4 c. mayonnaise

1 tsp. sugar

1 tsp. fresh lemon juice

1/2 tsp soy

Mix together, add drained chicken cubes.

Toss chicken with broccoli and:

1/2 c chopped celery,

1/2 c chopped scallions,

1/2 c salted or unsalted cashews, to taste,

crasins to taste

Refrigerate overnight. Nice served with fresh pineapple.