Rub the A ingredients into the chicken and marinate for 10 minutes.
Put the chicken from step 1 in a pot with the sake and bay leaf. Add enough water to cover and bring to a boil. Turn the heat to low and continue cooking for 15 minutes. Turn off the heat.
Let Step 2 cool for awhile. Once it is cool, take the chicken out of the pot and shred it into small pieces with your hands.
Combine the B ingredients in a bowl and leave it for 10 minutes to let the flavors blend.
Put the lettuce, carrot, and other vegetables, and top with the chicken from Step 3. Pour over the tomato sauce from Step 4. Mix and enjoy.
Add vegetables and soup stock to the chicken broth from Step 2 to make soup.
Story Behind this Recipe
This is a delicious way to enjoy chicken breast.
The chicken is marinated, so the salad has a really good flavor. Follow Steps 1-3 for parboiling and the chicken will be very moist and not dry. Chicken breast is very light, so it goes really well with rich, thick mayonnaise. I also recommend making a double batch so you can use the chicken to make sandwiches the next day!