Chicken Salad with Curry and Dried Apricots

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subheading: Gather Your Ingredients:

2 pounds boneless, skinless chicken breasts, trimmed

1 tablespoon extra-virgin olive oil

¾ teaspoon table salt, divided

½ teaspoon pepper, divided

⅔ cup mayonnaise

½ cup finely chopped dried apricots

6 tablespoons slivered almond, toasted

4 scallions, sliced thin

¼ cup finely chopped celery

1 tablespoon lemon juice

2 teaspoons curry powder

View Nutritional Information

subheading: Key Equipment:

10-Inch Chef's Knife

Broiler-Safe 13 by 9-Inch Baking Dishes

subheading: 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.

Directions at americastestkitchen.com

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