Curried Chicken Salad

I used to make this for picnics in Central Park and often had to restrain Jerry from eating it all before we met up with our friends. It is based on the recipe from “The Loaves and Fishes Cookbook” by Anna Pump. I usually used homemade chutney and will post the recipe if I can ever find it, however there is a Mango Chutney recipe in the Family Cookbook by Wowie on page 159 that sounds good. Alexandra may also have a recipe?

3 pounds chicken breasts, whole with skin
1 onion, peeled and halved
1 bay leaf
pepper corns
cloves, etc.

Put the ingredients into a pot of cold water and bring to a simmer. Simmer until done and let cool slightly in the liquid. You may need to skim the broth while cooking. When cool enough, remove the skin and tear off pieces of chicken in bite-sized pieces. Note that cooking the chicken with bones and skin on and cooling in the broth makes a much moister, more flavorful chicken. I also think that tearing rather than cutting the chicken is nicer.

1 cup mayonnaise
2 tablespoons soy sauce
1/3 cup curry powder
1 cup mango chutney, finely chopped

In a large salad bowl, add the chicken, sliced water chestnuts (1 can), 1/2 cup scallions, cut on the diagonal (or red onion) and rind of 2 limes, grated. Mix with the dressing.

It will look awful, but tastes just fine.