Ingredients
- 4 whole chicken thighs
- 1 lemon, quartered
- 1/2 bunch cilantro leaves, chopped
- 1/2 bunch cilantro stems
- kosher salt
- black pepper
- 1/4 cup mayonnaise
- 1 teaspoon curry powder
- 1 teaspoon honey
- 1 teaspoon lemon juice
- 3 scallions, thinly sliced
- 3/4 cup halved seedless red grapes
- Butter lettuce leaves, for serving
Preparation
Step 1
Put the chicken thighs, lemon, cilantro leaves and stems into a skillet or saucepan. Fill with water just to cover the chicken and season generously with salt and pepper. Bring to a boil over medium heat, then reduce the heat to maintain a very gentle simmer. Cook until the chicken is tender and falling from the bones, about 40 to 45 minutes.
Remove the chicken from the poaching liquid and allow to cool. When cool, remove the skin and strip the meat from the bones, discarding the skin and bones. Reserve the meat.
In a bowl, mix together the mayonnaise, curry, honey and lemon juice. Stir in the scallions, celery and grapes until combined. Add the cooled chicken meat and toss to combine. Season with salt and pepper to taste.
Serve heaping portions of the salad in butter lettuce leaves.