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Place ½ cup mayonnaise, 1 tablespoon apricot preserves, 2 teaspoons curry powder, 1 teaspoon freshly squeezed lemon juice, ¼ teaspoon kosher salt, and a few grinds black pepper in a medium bowl and stir to combine.
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 ⅓ cup). Thinly slice 1 medium scallion.
Add ¼ cup raisins and ¼ 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.