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Ingredients

• 3 bone-in, skin-on chicken breast halves, about 1 1/2 lb. total
  
• 1 tsp. salt
  
• 1 tsp. freshly ground black pepper
• 2 tsp. olive oil
• 3 fresh rosemary sprigs, each 2 inches long
• 1/2 cup dry white wine
  
• 1/4 cup water, plus more as needed
• 1/4 cup mayonnaise
• 1/4 cup plain nonfat yogurt
• 3 Tbs. crème fraîche or sour cream
• 1 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 1/2 tsp. ground turmeric
• 5 celery stalks, finely chopped
• 1/2 small white onion, finely chopped
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup coarsely chopped cashews (optional)
• Red leaf lettuce leaves for serving

Description

Turmeric Tints This Familiar Anglo-Indian Chicken Salad A Marigold-yellow Color. For A Spicier Dish, Add A Touch More Fiery Cayenne. The Salad Can Be Served Mounded On Lettuce Leaves, Or Stuffed Into Avocado Halves Or Between Slices Of Bread For Sandwich

Williams-Sonoma