3 whole chicken breasts, split (about 3 lb.)
2 carrots, pared and cut up
2 stalks celery, cut up
1 sm. onion, peeled and sliced
6 whole black peppers
Salt
1 bay leaf
3 c. boiling water
1/2 c. thinly sliced celery
2 c. diced unpared tart apple
1/2 c. coarsely chopped green pepper
2 tsp. grated onion
3/4 c. mayonnaise or cooked salad dressing
3 tbsp. light cream
1/2 to 1 tsp. curry powder
1/2 tsp. white pepper
Watercress sprigs

1. In 4 quart kettle, combine chicken breasts, carrot, cut up celery, sliced onion, black peppers, 1 1/2 teaspoons salt, bay leaf and the boiling water.

2. Bring to boiling; reduce heat and simmer covered for about 30 minutes or until chicken is tender.

3. Remove chicken from broth. Cool then refrigerate until well chilled. (Refrigerate broth for use another time.)

4. Remove and discard skin from chicken; cut meat from bones in large pieces.

5. In large bowl, combine chicken, sliced celery, apple, green pepper and grated onion.

6. In small bowl, combine mayonnaise, cream, curry powder, 1/2 teaspoon salt and white pepper. Mix well.

7. Add to chicken mixture. Toss lightly to combine. Refrigerate until serving time, at least 1 hour.

8. Spoon salad onto large platter. Garnish with watercress. Makes 6 to 8 servings.