Curry Chicken Salad with Apricots

This is my go-to lunch whenever there’s a rotisserie chicken in the fridge. It’s creamy, a little sweet, gently spiced, and it comes together in about 10 minutes.

I owe the speed to a $20 chicken shredder that has completely changed how I deal with a rotisserie chicken. No forks, no mess, no sore wrists. The meat goes in and comes out perfectly shredded.

The flavors come from dried apricots and a spoonful of apricot chutney, Mrs. Balls if you can find it (a South African staple I grew up with). Finely diced celery and carrot add crunch, and Madras curry powder brings the warmth. Pile it onto toast, scoop it into lettuce cups, or eat it straight from the container.

Why this curry chicken salad works

• A rotisserie chicken means there’s nothing to cook.

• Apricot two ways, dried and in chutney, balances the curry with sweetness.

• Finely diced vegetables add crunch in every bite without overwhelming it.

• Kewpie mayonnaise makes it extra rich and creamy.

Ingredients for curry chicken salad

• Madras curry powder: warmer and more fragrant than standard curry powder.

• Apricot chutney: Mrs. Balls is my favorite. Apricot jam works in a pinch.

• Kewpie mayo: a Japanese mayonnaise made with egg yolks. Any good mayo will do.

Ingredients

• 1 rotisserie chicken, skin and bones removed (about 3–4 cups meat)

• ⅓ cup dried apricots, finely diced

• 2 celery stalks, finely diced

• 1 carrot, finely diced

• 2 tablespoons chopped fresh parsley

• ½ cup mayonnaise (I use Kewpie)

• 2 tablespoons apricot chutney (I use Mrs. Balls) or apricot jam

• 1–2 teaspoons Madras curry powder

• Salt and freshly ground black pepper

Method

1. Shred: Pull the meat off the chicken and shred it in a chicken shredder, or with two forks.

2. Chop: Finely dice the apricots, celery and carrot, and chop the parsley.

3. Make the dressing: Stir together the mayonnaise, chutney and 1 teaspoon of the curry powder.

4. Combine: Fold the chicken, apricots, celery, carrot and parsley into the dressing. Taste, then add more curry powder, salt and pepper as needed.

5. Serve: Eat right away, or chill for 30 minutes to let the flavors come together. Lunch is served.

Tips for the best curry chicken salad

• Measure with your heart. The amounts are a starting point. Go heavier on the curry for more warmth, or the chutney for more sweetness.

• Dice everything finely so you get a little of everything in each bite.

• Let it rest. It tastes even better after 30 minutes in the fridge.

Substitutions

• Lighter: swap half the mayonnaise for Greek yogurt.

• No dried apricots? Use golden raisins or chopped dried mango.

• Add crunch: stir in a handful of toasted slivered almonds or cashews.

How to store curry chicken salad
Keep it in an airtight container in the fridge for up to 3 days. It makes perfect meal prep lunches for the week.

FAQ
Can I use leftover chicken? Yes. Any cooked chicken works, roasted or poached.
Is it spicy? Not really. Madras curry powder is warm rather than hot. Start with 1 teaspoon and add more to taste.
What’s the best way to serve it? On toasted sourdough, in a croissant, in lettuce cups, or with crackers.

What I used

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• Chicken shredder

• Kewpie mayonnaise

• Mrs. Balls apricot chutney

• Madras curry powder

• Glass meal prep containers