Sweet Southern Chicken Salad
Sweet Southern Chicken Salad pairs poached chicken with mayonnaise and mango chutney for a lunch filling that tastes of fruit as much as of chicken. The breasts simmer with celery, bay and peppercorns, so the meat is seasoned all the way through and the leftover broth is worth keeping. Cut the chicken into cubes instead of shredding it, and the salad holds its shape on a biscuit or croissant.
Instructions
Put the chicken breasts in a small pot and pour in enough water to cover them.
Cut the celery into large sticks and add them to the pot with the bay leaves, the teaspoon of salt and the peppercorns. Bring to a boil, then turn the heat down and simmer for at least one hour. The chicken is ready when it is tender and pulls apart easily.
Lift the chicken out of the pot. The cooking water can be saved as a base for a stock or soup.
Cut the chicken into small bite-size cubes rather than shredding it, since the salad should stay chunky.
Put the cubed chicken in a medium bowl. Stir in the mayonnaise and chutney a spoonful at a time, stopping when the salad is moist and chunky rather than wet and mushy. Season with salt and pepper to taste.
Serve the salad on its own in a bowl, or pile it onto bread, biscuits or croissants.
Make it personal.
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