After Carol made chicken soup for a sick family member, we had leftover 2 boiled chicken breasts, and Carol asked for curried chicken salad for dinner.  This is how I made it, based mostly on the version in The Best Recipe by Cook’s Illustrated.  This will serve 4 people.

2 cooked chicken breasts, diced

2 celery stalks, diced

¼ large onion, diced

1/8 red bell pepper, diced

¾ cup mayonnaise (I used the Japanese mayo Kewpie)

2 tsp. curry powder

1 Tbs. honey

1 Tbs. Thai sweet chili sauce

2 Tbs. fresh lemon juice

Salt and pepper to taste

Mix all the ingredients in a large bowl and add salt and pepper to taste.  Serve as an entrée salad on a bed of lettuce or as a filling for a sandwich.