Curry Chicken Salad


1 1/2 c. Mayo
5-6 Tbsp. honey
1-2 Tbsp. curry powder
salt and pepper to taste
juice from 1/2 lemon

cilantro, chopped, to taste
chicken thighs
grapes, halved
2-3 chopped green onions or chives

Boil a large pot of water with stems of cilantro and 1/2 half of a lemon (squeezed, reserve the juice). Add chicken and cook for ~1/2 hour, or until done. You can use breasts or legs, but thighs are higher in fat and because of this don’t dry out when picked/shredded and make for a good salad. Cool to a temperature that is comfortable to pick the meat off the bone (I never wait long enough), and then pull the meat off in shreds. Mix mayo, honey, curry, reserved lemon juice, salt and pepper. Add to the sauce mixture to the meat, stir well to coat. Add halved grapes, cilantro, green onions/chives and gently stir.

Can be eaten alone, on sandwiches, or in lettuce cups.

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