Curried Chicken Salad

Step 1

Place 1/2 cup mayonnaise, 1 tablespoon apricot preserves, 2 teaspoons curry powder, 1 teaspoon freshly squeezed lemon juice, 1/4 teaspoon kosher salt, and a few grinds black pepper in a medium bowl and stir to combine.

Step 2

Prepare the following, adding each to the bowl of dressing as you complete it: Dice 8 ounces cooked, boneless, skinless chicken (about 2 cups). Small dice 1 medium celery stalk (about 1/3 cup). Thinly slice 1 medium scallion.

Step 3

Add 1/4 cup raisins and 1/4 cup toasted, chopped or slivered almonds if desired, and gently fold to combine. (If not serving immediately, wait to add the almonds right before serving.) Refrigerate for 1 hour for the flavors to meld. Taste and season with more kosher salt and black pepper as needed. Serve on lettuce leaves or on bread if desired.