Curried Chicken Salad

This is what I took to AM's pool party last week, I got a request for the recipe, so here goes.

I'm not into measuring, I just eyeball it.

• drain two 12 oz. cans of cooked chicken, (mine came from Costco) reserving some liquid (of course you can cook your own chicken, but I didn't for this party)


• Put the chicken in a mixing bowl and use your fingers to mush the chicken hunks into smaller pieces, you can chop it up with a knife if you really want to, but it takes longer.


• add
  
  
  • a large handful or two of golden raisins and/or grapes cut in half, champagne grapes are good, too, for this if they are in season
  
  
  • a very large handful coarsely chopped pecans
  
  
  • a chopped crunchy apple or two
  
  (other fruit could include chopped dates and pineapple, add to your taste, I think I used dried cranberries last week, too)
  


• put about 1/4 cup of the reserved chicken stock in a pan and stir in 2 or 3 teaspoons curry powder, I used sweet curry.


• bring to a boil and simmer, stirring, until you have a thick paste remove from the heat and let it cool for a bit.


• when you can stick your finger in there without burning yourself, add about a cup of mayo and stir until smooth


• add the mayo to the chicken & fruit mix and stir thoroughly


• refrigerate for about an hour to let the flavor intensify before serving

let me know how it turns out!