1 (3 lbs) whole chicken
1 1/2 tsp salt, divided
1/2 tsp freshly ground black pepper
1/4 cup water
1/2 cup mayonnaise
1/2 tsp cayenne pepper
2 1/2 tbsp curry powder
1/2 tsp garlic powder
2 tbsp mango chutney
1 small green apple, cored, chopped fine
2 stalks celery, sliced thin
3 large green onions, sliced fine
1/4 cup golden raisins, if desired
1/4 cup sliced almonds
Season the chicken with 1 teaspoon of the salt and the pepper; place into a slow cooker or crockpot. Pour the water into the cooker, cover, and cook on low for 8 to 10 hours or on high for 3 1/2 to 5 hours.
Remove the chicken from the stoneware and after cooling enough to handle, remove the meat from the bones. Cut the meat into bite-size pieces. Combine 3 cups of the chicken meat with the remaining ingredients. If mixture is too dry, you can add a little additional mayonnaise.
Yield: 4 servings.
Note: This is a good recipe to cook in the pot overnight for making the salad the next day.