Apricot Curried Chicken Salad

Grilling is a great way to infuse flavor into food while keeping your house cool. Here, Bon Appétit chefs Brian Anderson and Jeff Tachibana incorporate grilled apricots into a light, summery entrée.

Serves 4


  • 6 each fresh apricots, halved and pitted
  • 1 pound chicken breast (4 ounces each)
  • 4 cups baby arugula
  • 4 ounces goat cheese
  • 2 ounces aged balsamic vinegar
  • 3 tablespoons Garam Masala
  • 5 tablespoons extra virgin olive oil, divided
  • 1/2 cup cashews (optional)
  • Salt and pepper to taste


  1. Marinate the chicken in 2 tablespoons of olive oil with Garam Masala, salt and pepper for 30 minutes.
  2. Grill chicken over medium heat for 3-4 minutes on each side or until an internal temp of 165F.
  3. Toss apricots in 1 tablespoon olive oil and grill over high for 5 minutes, until lightly charred and softened.
  4. Toast the cashews in a skillet over medium heat, stirring constantly for three minutes or until golden. Transfer to a cutting board and roughly chop.
  5. Place the cashews in a bowl and whisk with vinegar and remaining olive oil. Season with salt and pepper to taste. Add the arugula and toss.
  6. Plate 1/2 cup of the arugula, top with apricots, crumbled goat cheese, and chicken breast.