2 boneless, skinless chicken breasts
1 Granny Smith apple
1/2 c chopped cilantro (or, you know, anything except for that. Man, do I hate cilantro!)
1/2 c mayonnaise
Put the chicken in salted water and cook over low heat, just barely keeping it at a simmer, for an hour or two. Once it’s cooked all the way through, turn off the heat and let it come to room temperature in the water. Poaching is the secret for getting the chicken really tender, which I like in a chicken salad. Chop up the chicken, mango, and apple and mix together. Add the cilantro, mayo, and spices and mix. Great for a packed lunch or picnic!