Curried Chicken Salad - cooking recipe

Ingredients

2 lb. chicken cutlets
1 (13 oz.) can chicken broth, plus 1 can water
top of 1 celery stalk
1 bay leaf
several peppercorns
1 Tbsp. salt or to taste
1/2 (9 oz.) bottle mango chutney or Major Grey's chutney
1 c. mayonnaise (homemade or Hellmann's)
3 Tbsp. curry powder (Spice Islands brand)
2 Tbsp. chopped fresh parsley
2 Granny Smith apples, peeled, cored and cubed

Preparation

Simmer chicken cutlets in broth or water.
Add bay leaf, celery, salt and peppercorns for about 25 minutes.
Drain. Reserve chicken for salad; save stock for another use.
Let chicken cool, then chop into bite size pieces.