Curried Chicken Salad

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

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