Name: Chicken Salad with Curry and Dried Apricots
Total time: 3 h 45 min
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

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.

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

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.

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.

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.)