Curried Chicken Salad with Pecans

Ingredients:

For the chicken:

2 chicken breasts

4 cups water

4 tsp bullion powder

1 tsp salt

For the salad:

1 cup mayonnaise

2-4 teaspoons curry powder

1 teaspoon cumin

1 teaspoon coriander

1/4 teaspoon ginger powder

1 teaspoon dried shallots

5-6 dashes Worcestershire sauce

1/2 cup pecans, chopped

2 stalks celery, diced

Salt and pepper, to taste

Directions:

1. Into a cold pot, add chicken, water, spices, and salt.

2. Turn the heat on medium and bring the pot to a gentle boil.

3. Once boiling, use tongs to flip the chicken breasts, then turn off the heat and cover the pot with a tight-fitting lid.

4. Let sit for 5-10 minutes, or until the internal temperature of the chicken reads 165°F.

5. Let rest for 5 minutes before cutting.

6. In a bowl, mix together the mayonnaise, spices, chopped pecans, celery, salt, and pepper.

7. Dice the chicken, and mix in with the mayonnaise mixture. Cover and refrigerate for 1-3 hours. Serve on a salad or between two slices of your favorite bread.

Note: The cooking time of the chicken should be about 15-20 minutes. It may be a little pink on the inside, but that is okay as long as the internal temperature is at a safe level.