You can use normal finely ground black pepper in this recipe if you choose, however, the chicken salad will not have same the flavor, pink peppercorns are way more subtle than black peppercorns.
If you don’t have dried curry leaves, you can replace them with four dried bay leaves. It’s not exactly the same flavor, however, it is similar.
Allowing the chicken to rest before chopping or shredding it, helps to ensure that the chicken will not immediately absorb all of the mayonnaise and apple cider vinegar. This chicken salad is not drenched with mayonnaise, it’s meant to be very light and refreshing.
Add 1/2-cup of roughly chopped pecans to the chicken salad.
Serve on a sandwich with Havarti or White Cheddar cheese slices.
Try replacing the apples in this recipe with pears.
Recipe courtesy of Colleen Delawder, author of Faith, Hope, Love, & Luck Blog.
You can find more of her delicious recipes at:
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.
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