Sweet Southern Chicken Salad

• 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

Ingredients for 4 servings (1.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Add the chicken breasts to a small pot. Add enough water to cover.

2. 2

   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.

   Stovetop
3. 3

   Remove chicken from water. You may wish to reserve the water as a base for a stock or a soup.

4. 4

   Slice chicken into small bite-size cubes. Take care not to shred the chicken, because the salad should be chunky.

5. 5

   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.

6. 6

   Serve by itself in a bowl, or on bread, biscuits, or croissants.