Cook the chicken fillets in hot oil, turning so both sides cook evenly. Let cool and cut into strips.
Combine the chicken, celery and apple in a bowl, sprinkle with Vegeta Gourmet Stock Powder and lemon juice. Toss lightly.
Combine mayonnaise, cream, sugar and mix through. Pour over the prepared salad and stir.
Serve in a presentable glass dish 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 celery which is less aromatic. It is also a good idea to boil the celery for a about a minute, and let cool.
Cooled chicken fillets are easier to slice.