Instructions: Trim all visible fat from chicken. In a small bowl, marinate chicken in sugar and soy sauce for about 15 minutes. Spray a non-stick skillet with cooking spray or coat thinly with oil and heat over medium high heat. Add chicken; brown well on both sides. Add water and sake and cover skillet. Cook until chicken is cooked through, about 4-5 minutes more.

Cut chicken into 1/2 inch slices. Toss together lettuce, spinach, celery and cucumber. Top with chicken and croutons, if using. Add dressing and toss.

Note: Sometimes Terasaka makes her own dressing, using rice vinegar, soy sauce, toasted sesame seeds ground in a mortar and vegetable oil. She also likes QP salad dressings, a Japanese brand with a kewpie doll on the label, available in Japanese markets. Choose a creamy or oil and vinegar dressing that includes sesame seeds or sesame paste and soy sauce.

Shoko Terasaka, adapted from the Japanese Web site www.isize.com

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