I’m always looking for quick and tasty summer meals.  (Especially things that I can make with leftovers.)  One of my favorites is my curry chicken salad.  It’s simple because I use left over store-bought rotisserie chicken to make it.  I buy those once in while when I know I’ll be too tired to cook when I get home from grocery shopping.  With only two of us, we have at least a half a chicken leftover when we’re done.

     You have to understand that I seldom measure things when I cook.  I can give you the ingredients but you’ll have to make it to your own taste.

     Leftover chicken cut up into bite-sized pieces, golden raisins (a handful), chopped celery one or two stalks, 1 small chopped onion, one sweet cherry pepper seeded and chopped, enough Miracle Whip to moisten everything, curry powder to taste (I use approximately 1 ½ to 2 teaspoons.)  Mix thoroughly and chill for at least two hours.

     Serve on a bed of lettuce with tomato wedges.  DH loves this.  It’s also good as a sandwich filling.