Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Mango | 1 cup diced (165g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
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.