Ingredients:

  • 5 lb Boneless, skinless chicken breasts (or 680 g)
  • 1 tsp Salt (for poaching)
  • 1/2 tsp Black Peppercorns (for poaching)
  • 3/4 cup Mayonnaise (full-fat, good quality)
  • 1/4 cup Plain Greek Yogurt
  • 2 tsp Mild or Medium Madras Curry Powder
  • 3 Tbsp Mango Chutney (finely chopped)
  • 1 Tbsp Lemon Juice (freshly squeezed)
  • 1/2 tsp Worcestershire Sauce
  • Salt and Black Pepper (to taste)
  • 1/2 cup Celery, finely diced
  • 1/2 cup Red Grapes, halved (seedless)
  • 1/4 cup Flaked or Slivered Almonds (toasted)
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Poach the Chicken (If starting raw): Place chicken breasts in a saucepan, cover with cold water, and add the salt and peppercorns. Bring to a gentle simmer (do not boil rapidly). Cook for 12–15 minutes, or until the internal temperature reaches 165°F (74°C).
  2. Cool Completely: Remove chicken and allow it to cool fully on a cutting board, ideally placing it in the fridge for 20 minutes once it’s stopped steaming. This step is crucial to prevent the mayonnaise from splitting.
  3. Shred or Dice: Once cold, shred the chicken finely using two forks or dice it into 1/2-inch (1 cm) bite-sized pieces. Set aside in the large mixing bowl.
  4. Toast the Almonds: Place the flaked almonds in a dry skillet over medium heat. Toast for 3–5 minutes, stirring constantly, until lightly golden and fragrant. Allow them to cool completely.
  5. Mix the Dressing: In a separate medium bowl, whisk together the mayonnaise, Greek yogurt, curry powder, finely chopped mango chutney, lemon juice, and Worcestershire sauce until completely smooth and evenly distributed.
  6. Season the Dressing: Taste the dressing and adjust seasoning with salt and pepper until it is robust, as it will mellow when mixed with the chicken.
  7. Combine Mix-Ins: Add the diced celery, halved grapes, cooled toasted almonds, and fresh parsley to the bowl with the prepared chicken.
  8. Dress the Salad: Pour the prepared curry dressing over the chicken and mix-ins. Use a rubber spatula to fold gently, ensuring every piece of chicken is coated.
  9. Chill and Rest: Cover the bowl tightly and refrigerate for a minimum of 30 minutes, or up to 4 hours. This resting time is non-negotiable for flavor integration.
  10. Final Check: Just before serving, give the salad one last taste and adjust for salt, pepper, or a squeeze of fresh lemon juice if needed. Serve cold.