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Curry Chicken Salad
Ingredients
- 2 quarts (2L) room-temperature water
- 1 tablespoon plus 2 teaspoons (19g) Diamond Crystal kosher salt, divided; if using table salt use half as much by volume or the same weight
- 1 1/2 pounds (680g) boneless, skinless chicken breasts (about 4 medium breast halves
- 1/2 cup (4 ounces; 112g) mayonnaise, homemade or store-bought (in this case, preferably Hellmann’s)
- 2 tablespoons (38g) apricot preserves
- 1 1/2 tablespoons (8g) Madras spice blend
- 1/4 cup (36g) golden raisins
- 1/4 cup (24g) thinly sliced scallions, white and light green parts only
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