Ingredients:

  • 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

*Click on the spice(s) for more suggested uses

Directions:

  • 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