½  rotisserie chicken, hand pulled approximately 3 cups total

¼ cup dried currants

¼ cup celery, diced

⅓ cup onion, diced

1 cup mayonnaise

¼ cup seasoned rice wine vinegar

¼ cup Vadouvan Spice Blend

1 Tbsp. brown sugar

½ tsp. salt

Simmer the currants in a saucepan with ½ cup water over medium heat, the currants will absorb quite a bit of water and become plump and sticky, after about five minutes drain away any excess water.

In a large bowl assemble the dressing, add the celery, onions, mayonnaise, vinegar, Vadouvan spice blend, brown sugar, salt and currants, mix together thoroughly

Fold the pulled chicken into the dressing and mix thoroughly, refrigerate for four hours or better yet overnight in order for the spices to bloom and the flavors to meld

Before serving taste the salad, at this point you may want to dial up the flavor to suit your palate by adding a bit more salt, vinegar or sugar to fit your taste