Curry Chicken Salad

• 1 small sweet or yellow onion

• 1/2 cup white wine vinegar

• 3 cups shredded chicken meat

• 1/2 cup mayonnaise (kewpie mayo preferred)

• 2 tbsp lemon juice

• 1 tsp lemon zest

• 3 tbsp cilantro

• 2 small celery stalks, diced

• 1 tart apple, diced

• 1 clove of garlic, minced

• 3 tbsp curry powder

• 1/2 teaspoon cayenne

• 1/2 cup almond slices (optional)

Combine onion and vinegar in a small bowl and let sit for 15 minutes.

Add chicken, mayo, garlic, lemon zest & juice, cilantro, celery, apple, and spices. Stir to combine. Stir in macerated onions and taste. Adjust salt and add vinegar as needed.

Add almonds when serving.

Serve on bread or as a lettuce wrap.

Store in an airtight container for up to 5 days.