Instructions

1. 1
   Add the chicken breasts to a small pot. Add enough water to cover.
2. 2
   Slice stalks of celery into large sticks. Add celery, bay leaves, teaspoon salt, and peppercorns to the pot. Bring to a boil. Once boiling, lower temperature and simmer for at least one hour. Chicken should be tender, and should pull apart easily.
3. 3
   Remove chicken from water. You may wish to reserve the water as a base for a stock or a soup.
4. 4
   Slice chicken into small bite-size cubes. Take care not to shred the chicken, because the salad should be chunky.
5. 5
   Put cut chicken into a medium-sized bowl. Add mayonnaise and chutney, one spoonful at a time until salad reaches correct consistency. The salad should be moist and chunky, not wet and mushy. Add salt and pepper to taste.
6. 6
   Serve by itself in a bowl, or on bread, biscuits, or croissants.