Q1 Lunches Made

This has my modifications | Inspired by the linked NYT recipe Notes: the flavors meld best over-night. 6-10 servings For the Chicken 3½ to 4pounds chicken breasts (about 2 pkg from Trader Joes) 1 tablespoon fine sea or table salt, plus more to taste 1 teaspoon black peppercorns 1 bay leaf 1 onion 1 cinnamon stick For the Salad ½ cup mayonnaise, plus more as needed ½ cup plain yogurt, sour cream or crème fraîche 6 tbsp mango chutney (plus more to taste) 2 tbsp curry paste or powder (such as Madras), plus more to taste 1/2 cup diced dried apricots or golden raisins 3 tbsp fresh lemon juice, (plus more to taste) ½ cup sliced almonds, toasted 1/2 cup chopped cilantro, leaves and tender stems, or scallions 1/2 red onion, diced Fine sea or table salt and freshly ground black pepper, to taste In a large soup pot, combine the chicken, salt, peppercorns, bay leaf, onion and cinnamon stick. Add enough water to cover everything by 1 inch, and bring to a simmer. Let simmer until the chicken is cooked through, about 45 minutes to 1 hour. Let chicken cool in the broth. Transfer cooled chicken to a cutting board, shred or dice the meat into bite-size pieces. OR place in a bowl, and use a hand mixer to shred. In a large bowl, whisk together mayonnaise, yogurt, chutney, curry powder, raisins, and lemon juice. Fold in chicken, almonds, cilantro, and more mayonnaise if the mixture seems dry.