1 1/2 lbs. boneless Chicken Breast             1/2 cup Mayonnaise

2 cups Apple Cider                                    1 Tbsp. Curry Powder

2 ribs Celery                                             1/2 tsp. Salt

2 Fuji or Gala Apples                                 1/8 tsp. White Pepper

2 shallots

1/2 cup Tomato or Sweet Pickle Relish




  1. Simmer the Chicken Breast in the Apple Cider;  if desired, add some Celery Leaves and Onion to the cooking liquid.  (about 20 minutes or until the chicken looses its pink color)
  2. Remove the Chicken from the cooking liquid and allow to cool.
  3. Dice the Celery.
  4. Core the Apples, quarter and dice.
  5. Mince the Shallots.
  6. When the Chicken has cooled, cut into the desired size pieces.
  7. Combine with the Celery, Shallots, and Relish; toss gently to mix.
  8. Combine the Mayonnaise with the Curry Powder, Salt and Pepper.
  9. Add to the Chicken mixture and gently mix.
  10. Taste and adjust the seasonings.  More Mayonnaise may be added, if a moister consistency is desired.


Yield:  Approx. 6 Servings


Plated Chicken Salad


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