Curried Chicken Salad with Apricots and Silvered Almonds

By Hollie L – City, ON
Curried Chicken Salad with Apricots and Silvered Almonds
  • Prep Time: 90
  • Total Time: 105
  • Servings: 4

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About this Recipe

A modern twist on chicken salad! Serve on a bed of mixed greens or enjoy as a sandwich or a wrap!


4 Prime Chicken Boneless Skinless Breasts
1 tbsp Extra Virgin Olive Oil
1 tsp Garlic, minced
1 tbsp Dried Oregano
1 tbsp Dried Basil
1/4 tsp Black Pepper
1 tsp Sea Salt
1/4 cups Dried Apricots, soaked
1/4 cups Toasted, silvered Almonds
2/3 cups Lite mayonaisse
2 tbsp Fresh Coriander, chopped
2 tbsp Lemon juice
2 tbsp Curry paste


Make Marinade for Chicken:
1. Place chicken breasts in a large bowl.
2. Using the olive oil, minced garlic, oregano, basil. lemon juice, salt and pepper, combine and mix with chicken.
3. Place in fridge for 10-20 minutes to marinate.
4. Using a hot grill or BBQ, cook Prime Chicken till internal temperture reaches 165-170 degrees.
5. Once cooking is completed, cool Prime Chicken in fridge.

Make the Curried Chicken:
1. Dice cooled Prime Chicken Breasts.
2. Chop soaked apricots.
3. Chop coriander.
4. Using a nonstick pan, toast silvered almonds over low heat until lightly toasted.
5. In a bowl, combine diced chicken with mayonaisse, curry paste; mix until well combined.
6. Add in chopped apricots.
7. Add in toasted almonds.
8. Add in chopped coriander.
9. Mix together.
10. Season with salt and pepper

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