In a frying pan, brown the chicken fillets in butter all around. Let cool and cut into strips.
Clean, wash, dry and cut the celery in thin slices and then in strips. Repeat with apples.
Put all together in a bowl, season with Vegeta, sprinkle with lemon juice. Toss lightly. Chop walnuts into larger pieces.
Mix together mayonnaise, sweet cream and sugar. Pour over the prepared salad and stir all together lightly. Serve in a glass bowl and sprinkle with walnuts.
Let stand in the fridge for a couple of minutes prior to serving.
Serve with toasted continental white bread.
For this recipe, choose cultivated, larger celery which is less aromatic. It is also a good idea to boil the celery for about a minute, and let cool.
Cooled chicken fillets are easier to slice.