Submitted by: Colleen from Herndon, Virginia
Sauté the curry leaves and olive oil in a skillet over medium-high heat. Cook for 3 minutes, stirring often.
Place the chicken in the bottom of a crockpot and then sprinkle it with the whole peppercorns and sea salt.
Cover with water, and then add the curry leaves and remaining olive oil from the skillet the curry leaves were cooked in.
Cook for 4 hours on high.
Remove the chicken from the cooking liquid and discard any peppercorns or curry leaves that may be attached to it. Cover with foil and allow to rest for 30 minutes before chopping or shredding.
In a medium bowl, whisk together the mayonnaise, vinegar, ground peppercorns, and salt.
Fold in the diced apples and the chopped or shredded chicken breasts.
Garnish with additional ground pink peppercorns.