Curried Chicken Salad

Name: Curried Chicken Salad
Yield: Serves 4
Ingredients: 1 garlic clove, minced; 1 teaspoon grated ginger; 1 tablespoon minced shallot; 1 tablespoon lemon juice, or more to taste; 2 celery ribs, cut into small dice; 2½ cups/450 grams shredded or medium-diced cooked chicken; ½ cup/10 grams fresh cilantro leaves; ½ teaspoon ground turmeric; 1 teaspoon ground cumin; ¼ to ½ teaspoon cayenne pepper or piment d’Espelette; ¼ teaspoon freshly ground black pepper, plus more to taste; ½ teaspoon kosher salt, plus more to taste; 1 tablespoon curry powder; 1 cup/240 milliliters mayonnaise

Preparation info

Serves
4

Difficulty
Easy

Appears in

From Scratch

By Michael Ruhlman

Published 2019

About

If you’re looking for dynamic flavors and a vividly colored chicken salad, this is the one I would choose. I love curry generally, and it works beautifully with chicken. It also gives me an excuse to fry papadums, which offer the perfect crunch for the soft chicken salad.

Ingredients

1 tablespoon minced shallot
1 tablespoon lemon juice, or more to taste
1

Main course
Spicy
Gluten-free
Leftovers

Method

Combine the shallot, lemon juice, garlic, ginger, salt, and pepper in a large mixing bowl and let sit for at least 10 minutes and up to 1 hour. Add the mayonnaise and stir to combine. Add the curry powder, cumin, turmeric, and cayenne and mix until everything is uniformly combined. Fold in the chicken and celery. Taste and season with more lemon juice, salt, and pepper as needed. Add more mayon