Preheat the oven to 425 degrees and bake chicken for 20 minutes.
In the meantime, place the egg yolk, lemon, mustard and salt in the blender or food processor.
Blend on high for about ten seconds until well-combined.
Remove the plug from the lid and SLOWLY pour the olive oil in the blender, about 5 minutes, until the mixture starts to emulsify.
When the chicken is done, allow to cool and cut into large chunks.
Mix together the chicken, mayo, apple, scallions, lime juice and curry powder.