1/2 tablespoon olive oil
1 whole boneless skinless chicken breast
2 tablespoons mayonnaise
1 tablespoon terriyaki sauce
1 teaspoon Dijon mustard
juice of lemon
2 celery stalks
1/2 cup bean sprouts
Ok, so the first thing I did was cut the chicken breast (uncooked) into small bite sized pieces. I then put the pieces in to a skillet with the olive oil and cooked till they were a tan color.
After the chicken was done cooking, I mixed the mayonnaise, terriyaki sauce, mustard, and lemon juice in a bowl.
Then I chopped up the celery stalks into small pieces and stored them in the fridge.
Afterwards, I combined the chicken with the sauce, making sure to coat each piece.
Then I put that in the fridge and waited about an hour.
It turns out that there was not enough chicken between the three of us, so I made a salad and just threw the chicken on and topped it with the celery pieces (you can also add the bean sprouts over the top, but I didn't have any of those).
(The sauce that I made for the chicken actually turned out tasting like Thousand Island Salad Dressing, so I thought it was perfect with the salad.)
Mom - 4 stars. The flavor was great. The only problem was that I might be hungry later.
Dad - I like the way the chicken had been pan fried, and I enjoyed the way the meal was presented.
To solve mom's hunger issue, I whipped up some banana peanut butter treats. I used peanut butter, banana slices and those "Coco" multi grain pop cakes that you can get at Wegmans (we call them "fake bread" :).