Roasted Chicken Salad

Serves 4-8
For the Chicken, You'll Need: 1 whole chicken (about 5 to 5.5 lbs), 3-4 Tbsp olive oil, 1 tsp kosher salt, 1/2 tsp ground black pepper, 2 tsp Malaysian or Asian curry powder, 3 garlic cloves (peeled, left whole), 2 lemons (1 halved; the other thinly sliced), 4 sprigs fresh rosemary
For the Chicken Salad, You'll Need: 4 cups shredded chicken, 3 cloves garlic (use cloves that were baked in the chicken; finely dice after baked), 1/4 cup walnuts (finely chopped), 1/4 cup dried cranberries (finely chopped), 1 Tbsp fresh dill (finely chopped), 1 Tbsp fresh chives (finely chopped), pinch freshly grated lemon zest, pinch salt, pinch ground white pepper, 2 Tbsp extra virgin olive oil, 1 Tbsp white wine vinegar (I recommend pinot grigio white wine vinegar)
How to Prepare the Chicken: Always use safe handling measures when dealing with chicken. Preheat oven to 350 degrees F. Clean chicken, remove giblets and pat dry with paper towels. Stuff the halved lemon, rosemary sprigs and garlic into the cavity of the chicken. Enclose with butcher tie or leave as is. Place chicken on a roasting rack (inside a large roasting pan). Sprinkle the salt, pepper and curry evenly over chicken. Evenly layer the lemon slices atop the chicken surface. Bake for about 2 hours until thickest part of chicken has an internal temperature of 170-180 degrees. Remove the chicken and allow to cool. Remove all the meat from the bones and shred the chicken (note, remove the skin if you'd like, or leave it on for more flavor; it's up to you). Place the shredded chicken in a bowl and set aside in the refrigerator (until you are going to use it).
How to Prepare the Chicken Salad: In a large bowl, combine all of the "chicken salad" ingredients until they are well incorporated. Taste and season as needed. Transfer the chicken salad to a large serving platter with croissants, crackers or artisan bread slices. Enjoy on a nice picnic.

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