Ingredients:

• Chicken breast – 500 gm
• water – 1 to 1.5 cup
• Celery leaves few
• Bay Leaf 1
• black pepper Corns – 1/2 tsp
• Olive oil – 1 tbsp
• Onion – 1/4 cup, minced
• Garlic – 1 tsp, minced
• Celery stalk – 1/4 cup, finely chopped
• cooked chick peas – 1 cup
• salt – 1/4 tsp
• For Dressing:
• Chicken stock – 1/4 cup
• Lime juice – 2 tbsp
• dry mustard powder – 1/2 tsp
• fresh Basil – 2 tbsp
• fresh Mint – 1 tbsp
• black pepper to taste
• salt to taste

Method:

1. Cover the chicken breast with water.
2. Add celery leaves, bay leaf, pepper and salt.
3. Simmer gently till chicken is cooked.
4. Lift out the chicken beast from stock.
5. Continue to simmer the stock till it is reduced to ¼ cup.
6. Let it cool. Use this stock in the dressing.
7. Remove the bones from chicken breast and flake the meat.
8. Heat oil in a small non-stick pan.
9. Add onion, garlic and celery stalk.
10. Sprinkle with ¼ tsp salt.
11. Cover and cook on very low heat till the vegetables are tender and fragrant.
12. Remove from heat and let it cool.
13. Toss in the chicken breast, chick peas.
14. Combine all the ingredients for dressing together. Pour over the chicken mixture.
15. Mix well, taste and correct the seasoning.