Curried Chicken Sandwiches with Pecan and Apples for Dinner

I hope everyone is enjoying their Mother's Day! This was supposed to be a day off lol! My hubby came home for work and I made breakfast. We had home made pancakes, sausages, and fried potatoes. I started using Sensa today too. It's supposed to curb your appetite when you sprinkle it on food. I am not sure if it works quite yet. Lunch was a chix patty from Bocca. (so chickenless but tastes like chicken) I wanted something fast and stole it from my veggie daughters stash.

Right now I am making up some Curried Chicken Salad sammies for dinner. It is something you can make the night before and is quite filling. I also very the ingredients by season for example I add dried cranberries and walnuts in the fall or in the summer I add split green grapes. It also works well with a variety of dressings. I use Miracle Whip sometimes but today had Hellman's on hand. One constant is the curry powder. I love what it adds to the chicken.

3-4 boneless skinless chicken breasts
1/4 cup mayo
1/4 cup chopped pecans
1/3 tsp salt
1/3 tsp pepper
1 tsp curry powder
1 apple diced
2 stalks celery cut into thirds and diced

Boil the chicken breasts from frozen for 25-30 minutes until no longer pink and let cool. Dice the chicken into small to medium sized cubes. In a large bowl add chicken, apple, and celery. Then add the mayo.  Give the chicken a toss and add salt, pepper, and curry powder. Lastly add chopped pecans and mix. Refrigerate for a hour or over nite. After sitting you may need to add some more of the mayo just before serving.
Serve on toast.