Curry & Turmeric Chicken Salad

Ingredients

• 2 1/2 cups cooked chicken, shredded or diced (leftover from whole chicken)
• 1 tbsp. onion or shallot, minced
• 1 tbsp. lemon juice
• 1 garlic clove, minced
• 1 tsp. ginger
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 cup mayonnaise
• 1 tbsp. curry powder
• 1 tsp. cumin
• 1/2 tsp. ground turmeric
• 1/4 to 1/2 tsp. cayenne pepper (depending on your spiciness index!)
• 2 celery ribs, diced
• 1/4 cup fresh cilantro or parsley, chopped

Directions

To cook whole chicken:

1. Preheat oven to 425.
2. Pat the bird dry. Season all over with salt and pepper. Place halved lemon or onion in cavity of the bird.
3. Place, breast side up, in an oven-safe skillet or dish. Cook for 1 hour, or until the internal temperature reaches 165.

To make chicken salad:

1. Combine the shallot/onion, lemon juice, garlic, ginger, salt, and pepper in a large mixing bowl. Let sit for at least 10 minutes and up to 1 hour.
2. Add the mayonnaise and stir to combine.
3. Add the curry powder, cumin, turmeric, and cayenne and mix until everything is uniformly combined.
4. Fold in the chicken and celery. Taste and season with more lemon juice, salt, and pepper as needed.
5. Garnish with fresh cilantro or parsley leaves.

*This recipe comes from Michael Ruhlman's From Scratch.