Chicken (Curry) Salad

(The chicken salad is in the blue bowl behind my spinach artichoke dip)
Ingredients:
-4-6 boneless skinless chicken breast halves - boiled and shredded or cubed (whichever you prefer)
- 1 1/2 to 2 stalks celery diced (fairly small) I'm not big on the taste of celery (or lack thereof) but I like the crunch, so if you like it chunkier, go for it, but I like it diced pretty small.
- red grapes either whole or cut in half. I usually cut them in half. Maybe a 2/3 cup or less
-For 6 chicken breasts about 1- 1 1/2 cups of mayonaise ( a little less for 4 breasts)
- About 1/4 cup orange juice ( to dilute the mayo)
- 1/2 cup pecans chopped
- 11 oz can of mandarin oranges (drained)
- diced apple ( or half an apple) if you like :)
- about a teaspoon of curry or more
- salt and pepper to taste. (SALT IS A MUST- THE CHICKEN HAS NOT BEEN SALTED!)


Directions

- mix the dressing separately
- mix all other ingredients EXCEPT oranges in a large bowl
- pour dressing over mixture in bowl and check to see if it the consistency you want. I sometimes add a little more mayo or orange juice if it looks too dry.
- fold in oranges last.