Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise, tasty & healthy!

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In a large bowl, mix together the cooled rice, chicken, cucumber, mushrooms, radishes and herbs. Transfer to a plate; add remaining tablespoon oil to skillet, and repeat with remaining chicken. Serve with cucumber salad and couscous.

Prepare Chicken tenders.
Prepare Sake.
Provide Cucumber.
You need Salt (to rub in the cucumbers).
You need ◎ Mayonnaise.
Provide ◎ Umeboshi.
Prepare ◎ Kombu tea granules (optional).

Short Tips:

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Poach the chicken tenders in water with a little sake in it, cool and shred. If there are any sinews, remove them. Cut the cucumber thinly (or julienne) and rub in with a little salt. Squeeze out tightly..
Take the pit out of the umeboshi and chop into a paste. Combine with the other ingredients marked ◎ (mayonnaise, kombu tea granules) in a bowl and mix well. The kombu tea granules will dissolve if you mix well. If you don't have it, use dashi stock granules instead..
Add the chicken and cucumber from Step 1 to the mixture from Step 2. This goes better if you use a rubber spatula. Taste and adjust the seasoning if needed with salt and pepper..
Put on a serving plate and garnish with bonito flakes (not listed)..
Variation: Also delicious with 1 tablespoon of Parmesan cheese. Taste and adjust..

I'm very excited to be sharing one of my family's favorite recipes here. First dip the chicken strips into mayonnaise. Then dredge them in the seasoned bread crumbs mixture. Tonight, classic chicken tenders get a few exciting upgrades. Garnish the potato salad with the green tops of the scallions.

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