Ingredients
- 4 skinless chicken breasts
- 2 stalks celery
- ¼ cup peppercorns
- 2 bay leaves
- 1 teaspoon salt
- 1 cup mayonnaise
- 1 cup mango chutney
- Salt
- Pepper
Make it step by step
- Add the chicken breasts to a small pot. Add enough water to cover.
- Slice stalks of celery into large sticks. Add celery, bay leaves, teaspoon salt, and peppercorns to the pot. Bring to a boil. Once boiling, lower temperature and simmer for at least one hour. Chicken should be tender, and should pull apart easily.
- Remove chicken from water. You may wish to reserve the water as a base for a stock or a soup.
- Slice chicken into small bite-size cubes. Take care not to shred the chicken, because the salad should be chunky.
- Put cut chicken into a medium-sized bowl. Add mayonnaise and chutney, one spoonful at a time until salad reaches correct consistency. The salad should be moist and chunky, not wet and mushy. Add salt and pepper to taste.
- Serve by itself in a bowl, or on bread, biscuits, or croissants.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.