Ingredients:

  • 1.5 lb (680 g) boneless, skinless chicken breasts (about 3 medium)
  • 4 cups (950 ml) water
  • 1 small yellow onion, halved
  • 1 bay leaf
  • 6 black peppercorns
  • 1 tsp (6 g) salt
  • 3/4 cup (180 g) full-fat mayonnaise
  • 1/4 cup (60 g) plain whole-milk Greek yogurt
  • 1 tbsp (15 g) Dijon mustard
  • 2 tsp (5 g) mild curry powder
  • 3 tbsp (60 g) mango chutney, finely chopped
  • 1 tbsp (15 ml) fresh lemon juice
  • Salt and black pepper, to taste
  • 1/2 cup (75 g) golden raisins
  • 1/2 cup (55 g) sliced almonds
  • 1/2 cup (60 g) finely diced celery (about 1 stalk)
  • 2 green onions (scallions), thinly sliced
  • 2 tbsp (5 g) chopped fresh cilantro (optional)

Instructions:

  1. Place the chicken, water, onion, bay leaf, peppercorns and salt in a medium saucepan with a lid. Bring to a bare simmer over medium heat, with small bubbles breaking the surface and no rolling boil. Cover, reduce the heat to low and cook for 15 to 18 minutes until the thickest part reads 165°F (74°C). The chicken should be opaque white throughout and spring back when pressed.
  2. Turn off the heat, leave the lid on and let the chicken rest in the liquid for 20 minutes. Move the breasts to a cutting board and cut into 3/4-inch (2 cm) cubes, or shred with two forks for a rustic texture.
  3. Place the sliced almonds in a dry skillet over medium heat. Stir often for 3 to 5 minutes, until light golden and nutty. Watch closely, as they can burn in under a minute. Transfer to a plate and let cool.
  4. In a mixing bowl, whisk the mayonnaise, yogurt, Dijon mustard, curry powder, chopped mango chutney and lemon juice until smooth and evenly golden. Let the dressing sit for 5 minutes. Taste and add salt and black pepper as needed.
  5. Add the cooled chicken, celery, green onions, raisins and cilantro to the dressing. Fold gently with a spatula so the chicken keeps its shape. Cover and refrigerate for at least 1 hour.
  6. Stir in the toasted almonds just before serving so they stay crunchy. Serve cold.