Golden Chicken Salad with Turmeric, Ginger and Yoghurt Dressing

Peel and grate ginger. Place 500ml (2 cups) water in a medium saucepan over medium heat with 1⁄2 teaspoon salt, 1⁄2 tsp turmeric and 3⁄4 of the ginger and bring to a simmer. Add chicken, cover with a lid and reduce heat to low. Cook for 12 minutes or until chicken is almost cooked through. Remove from heat and set aside in poaching liquid for 5 minutes to finish cooking. Remove from liquid and set aside to rest for a further 5 minutes.

Finely slice spring onions. Thinly slice celery and radishes. Slice cucumbers in half, scrape out seeds with a spoon and discard, then slice.

Zest and juice lemon. Place zest and juice in a bowl with yoghurt, ¼ teaspoon sea salt, a small pinch of black pepper, remaining ginger and remaining turmeric and stir to combine.

Shred chicken using two forks.

Place shredded chicken, half the spring onion, celery, radish, cucumber and currants in a large bowl. Add yoghurt and turmeric dressing and mix well to combine. Season with salt and pepper to taste.

Pick mint leaves from their stems. Divide salad between plates and top with mint, remaining spring onion and roasted almonds to serve.