Curried Chicken Salad (Salad Or Sandwich) - cooking recipe

Ingredients

1/3 cup bacon (cooked crisp & crumbled)
2 large chicken breast halves (boneless, skinned, pre-cooked & cut in bite-size cubes)
2/3 cup mayonnaise (thinned with 1-2 tbsp of milk or heavy cream)
2 -4 teaspoons curry powder (more or less to taste)
1/4 teaspoon pepper
1/2 teaspoon salt
1/3 cup golden raisin
1/3 cup red onion (chopped)
1/2 cup celery (chopped)
1 cup tomatoes (grape or cherry, halved)
1/2 cup pecans (toasted & chopped)
4 cups mixed salad greens (or lettuce of choice)

Preparation

Cook bacon till crisp, crumble & set aside.
While bacon is cooking, cut pre-cooked chicken breasts into bite-sized cubes & set aside.
In a sml bowl, combine mayo, curry powder to taste pref, salt & pepper.
In a lrg salad bowl, toss all ingredients w/dressing (except mixed greens or lettuce) & refrigerate till well-chilled.
When chilled, serve the chicken salad over mixed greens or a bed of lettuce on 4 salad plates & garnish w/veggies or fruit of choice as desired.
NOTE: The chicken salad can be made a dy ahead of planned luncheon service or stored in a container to use for sandwich filling as desired for snacks or to-go occasions.