Curry chicken salad

This is one of the yummiest non-salad salad recipes I know. It makes a good, cool albeit filling lunch on hot days. This recipe is variously inspired by this, this and a Waldorf Salad. We don't add celery to our salad since one of us is a celery supertaster but celery is perfect in this if you aren't similarly hindered. Most recipes I've seen online use chicken breast that they cook but I've always used rotisserie chicken-- its just way more convenient. The grapes can be replaced by apples and its still delish.

Ingredients

• 250 g seedless grapes
• 1 cucumber
• 1-2 tomatoes
• 1/2-1 red onion
• 1-2 limes, juiced
• 1, 1 kg Rotisserie chicken
• 2 handfulls walnuts
• 1 jar Hellmans Mayonaise (this is to taste) 
• Ginger powder (optional)
• Curry Powder
• Pepper

Method

1. Dice the cucumber, tomatoes and onion finely and add to a large bowl
2. Quarter the grapes and add to the bowl
3. Toast, cool and chop the walnuts and add to the mixing bowl
4. Remove the chicken meat from the bones (skin is up to taste, we usually remove) , chop and add to the bowl
5. Add lime juice, half the mayo, a half tsp curry power, a pinch or two ginger powder and pepper and mix all the ingredients together
6. Adjust seasonings according to taste. Add extra mayo if need be. The texture should be smooth and creamy. You can, of course, use low fat mayo, but really, you only live once.