Chicken Salad with Curry and Dried Apricots
For the juiciest, most tender meat for chicken salad, turn on your oven.
Why This Recipe Works
Gather Your Ingredients
Key Equipment
Before You Begin
We pound the chicken breasts to an even thickness to ensure that they all cook at the same rate. This salad can be served in a sandwich or over lettuce.
Instructions
1.
Adjust oven rack to middle position and heat oven to 350 degrees. Cover chicken with plastic wrap. Using meat pounder, gently pound thickest part of each breast to ¾-inch thickness.
2.
Toss chicken, oil, ¼ teaspoon salt, and ¼ teaspoon pepper together in 13 by 9-inch baking dish. Arrange chicken in single layer in dish and cover tightly with aluminum foil. Bake until chicken registers 160 degrees, 28 to 32 minutes. (When checking temperature, carefully open foil so that steam escapes away from you.) Transfer chicken to large plate and let cool for 15 minutes; discard any accumulated juices. Refrigerate chicken until completely cooled, about 30 minutes.
3.
Cut chicken into ½-inch pieces. Combine chicken, mayonnaise, apricots, almonds, scallions, celery, lemon juice, curry powder, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper in bowl. Cover with plastic and refrigerate for at least 2 hours to allow flavors to meld. Serve. (Salad can be refrigerated for up to 2 days.)
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