Röd curry kycklingsallad

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1. 1
   Heat 1 Tbsp. vegetable oil in a small saucepan over medium. Cook 3 Tbsp. red curry paste, stirring often, until fragrant and slightly darkened and beginning to stick to bottom of pan, about 2 minutes. Scrape into a medium bowl; let cool.
2. 2
   Stir 1 cup plain whole-milk yogurt, 3 Tbsp. fresh lime juice, 2 tsp. honey, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt into curry paste.
3. 3
   Add ½ medium red onion, finely chopped, 1 celery stalk, finely chopped, 6 sweet gherkins, chopped, 2 cups shredded rotisserie chicken with skin, and ⅓ cup finely chopped cilantro to dressing and toss well to coat. Taste and season with more salt if needed.
4. 4
   Arrange 2 heads of Little Gem lettuce or romaine hearts, leaves separated, on plates. Scoop about 2 Tbsp. chicken salad onto each leaf. Top with ⅓ cup coarsely chopped salted roasted peanuts.