For the curry chicken salad
9 chicken thighs bone-in & skin on
¼ cup green onions sliced
2 tablespoons fresh Italian parsley chopped
2 tablespoons walnuts chopped & roasted(optional)
¼ cup of red or green grapes sliced
¼ cup celery sliced
Juice of half a lemon
Freshly cracked pepper
For the Curry mayo
½ a medium size red onion diced
2 cloves garlic minced
1.5 teaspoons freshly grated ginger or ½ teaspoon ginger powder
2 teaspoons yellow curry powder
¼ cup low sodium chicken stock/broth
½ cup low fat mayo
Zest of 1/3 a lime
Juice of half a lime
1 tablespoon agave nectar or honey
Freshly cracked pepper
For the chicken salad, pre-heat oven to 350degrees F. Allow the chicken thighs to come to room temperature for 20 minutes and season both sides with a generous pinch of salt and a few cracks of pepper. Place the chicken, skin side up, on a sheet tray and cook in the oven for 1 hour.
Meanwhile, make the curry mayo by pre-heating a medium size non-stick pan over medium heat along with 2 teaspoons of olive oil. Add the chopped onions along with ¼ teaspoon of salt and a couple cracks of pepper, cook for 5 minutes, stirring often.
Peel the skin off the fresh ginger using a spoon and then grate it on your microplane zester until you have 1.5 teaspoons of it. Add the ginger and garlic to the onions and cook for 2 minutes. Add the curry powder stir well. Allow the curry powder to cook for 2 minutes so the essential oils can bloom and all the flavor releases. Add the chicken stock/broth and cook for 2-3 minutes, or until the mixture has thickened up. Take off the heat and let it cool down for 5-10 minutes.
Add the mayo to a food processor or blender along with lime zest, lime juice, agave nectar, ¼ teaspoon salt, and a couple cracks of pepper.
Add the slightly cooled down curry mixture to the mayo and blend on high until everything is well incorporated. Check for seasoning, you may need more agave nectar or lime juice.
When the chicken is ready, allow it to cool for 5-10 minutes then remove the chicken skin and throw it away. Use two forks to shred all the meat off the bones and then chop everything into bite sizes pieces.
Transfer the chicken to large bowl and pour over enough curry mayo to thoroughly coat, mix well. Add more curry mayo if needed. Add the sliced green onions and next 5 ingredients, mix well and check for seasoning. You may need a little more lemon juice to make the flavors pop. Chicken salad will keep in the fridge for 5 days or can be frozen for 2-3 months.