Chicken Salad with Curry and Dried Apricots

Name: Chicken Salad with Curry and Dried Apricots
Yield: Serves 6
Ingredients: 2 pounds, boneless, skinless chicken breasts, trimmed; 1 tablespoon, extra-virgin olive oil; 3/4 teaspoon, table salt, divided; 1/2 teaspoon, pepper, divided; 2/3 cup, mayonnaise; 1/2 cup finely chopped, dried apricots; 6 tablespoons, slivered almond, toasted; 4 , scallions, sliced thin; 1/4 cup finely chopped, celery; 1 tablespoon, lemon juice; 2 teaspoons, curry powder

5 comments

By Cecelia Jenkins

Appears in Cook's Country April/May 2019

For the juiciest, most tender meat for chicken salad, turn on your oven.

SERVES6

TIME1 hour, plus 45 minutes cooling and 2 hours chilling

Chicken Salad with Curry and Dried Apricots

WHY THIS RECIPE WORKS

Most chicken salad recipes call for poaching chicken breasts in simmering water on the stovetop and require constant monitoring of the heat so the meat doesn't dry out. But for ultratender, moist chicken and a no-fuss cooking method, we tur...

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