Chicken Salad with Mango Chutney

Ingredients

• 1 tablespoon chopped fresh rosemary
• 3 skinless, boneless chicken thighs
• 1/2 apple, chopped
• 1/4 cup chopped celery
• 2 tablespoons chopped red onion
• 5 tablespoons mayonnaise
• 2 tablespoons Major Grey mango chutney
• 1/2 lime, juiced
• 1 teaspoon hot curry powder
• 1 pinch salt and ground black pepper to taste

Directions

Bring a pot of water to a boil, reduce heat, and simmer; add rosemary. Poach chicken in the hot water until no longer pink in the center, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken with a slotted spoon and allow to cool. Discard broth. Chop chicken into chunks.

Mix chicken, apple, celery, red onion, mayonnaise, chutney, lime juice, curry powder, salt, and black pepper in a bowl. Chill in refrigerator to allow flavors to blend, at least 2 hours. Serve cold or at room temperature.