Combine the ingredients in a small bowl, whisking to blend the curry and turmeric powders with the mayo.
Assemble:
Spoon the spiced mayo mixture over the chicken salad. Stir until the mayo evenly coats the chicken salad ingredients. Serve on bread, a tortilla (as a wrap), in pita, on crackers, or wrapped in lettuce.
Store any leftover chicken salad in an air-tight container in the fridge for up to 3 days.