Chicken Salad with Curry and Dried Apricots
For the juiciest, most tender meat for chicken salad, turn on your oven.
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 turned to the gentle, even heat of the oven. We first pounded boneless, skinless chicken breasts to an even thickness so they all cooked at the same rate and then placed them in a baking dish with a little olive oil, salt, and pepper. For a hands-off steaming method, we covered the dish and let the oven do the work. We cut the chicken into cubes for “California-style” chicken salad (which was faster and easier than shredding) and tossed them in a creamy dressing with the simple, classic flavor of mayonnaise and bright, fragrant lemon juice. Curry powder and scallions contributed warmth to this cooling salad, and chopped dried apricots provided pockets of tartness. Crunchy chopped celery and nutty toasted almonds added finishing touches of texture.