Curried Chicken Salad

No matter how much I make, we devour all of this chicken salad. The secret: pecans and lots of curry (and I don't usually like curry). I prefer adding raisins, but omit them when DD is indulging with us. Serve it as sandwiches, on lettuce as a salad, or with crackers for an appetizer spread. DS even eats this for breakfast.

• Ready In: 20 mins
• Serves: 6-8
• Yields: 6 cups

Ingredients

• 4  cups  cubed  cooked chicken breasts
• 2 -3  cups celery, thinly sliced
• 1  cup pecan halves, broken in half
• 3⁄4-1  cup low-fat mayonnaise or 3⁄4-1  cup  regular mayonnaise
• 3 -5  teaspoons curry powder (may want to add more)
• 1⁄2 cup raisins (optional)
• 2  teaspoons sugar (optional)

Directions

1. In large bowl, add chicken and curry and stir to coat.
2. If using raisins or sugar, add them to bowl now.
3. Add remaining ingredients and gently stir to incorporate ingredients.
4. Taste and adjust amount of curry powder.
5. We love it with LOTS, the more the better.
6. Eat at room temperature or chilled.