Curried Chicken Salad

Years ago, when I was in beauty school, my classmates and I used to go to lunch at this little cafe down the street. Although the name escapes me, I have always remembered the curried chicken salad sandwich they served there. Served on fresh baked 9 grain bread, the slightly spicy but mostly sweet and not too much mayonnaise sandwich was always a treat.
Not only does this salad make a great sandwich, it can be served over a bed of chopped lettuce, or on top of some nice endives or whole wheat toasts for an hors d' oeuvres. Peter and I have even eaten it with corn tortilla chips!

Curried Chicken Salad
(makes about 6 sandwiches depending on how hungry you are)

You will need:
2 boneless skinless chicken breasts
(I prefer to bake them in a dish at 325-350*F for 20mins. +/-. covered for half of the time.)
1/2 cup diced celery
1/4 cup diced apples
1/3 cup chopped dried apricots (you can use golden raisins if you like as well)
(my favorite dried apricots are the California apricots, for some reason they have more tartness than others)
1/4 cup pecans, toasted and chopped
(to toast nuts, place them on a lined baking sheet in a 325*F oven for 5-10 mins or until you can smell them)
2 chopped scallions
optional - 1/3 cup chopped carrots
1 cup curried mayo (recipe follows) or nayonaise if you don't eat mayo.
salt and pepper.

Curried Mayo:
2 Tablespoons curry powder
1 Tablespoon oil
1 Tablespoon honey
1/4-1/2 tsp. cayenne pepper (it's up to you how spicy you want it)
1 cup mayonnaise (or nayonaise)

Heat the curry powder, oil, honey and cayenne in a small saucepan until you can smell it.
Remove from heat and transfer to small bowl, let cool slightly
Add to 1 cup of mayo and mix well.

Place all of the other ingredients in a bowl and add about 1/2 of the mayo mixture
Mix well and continue adding until you have your desired creaminess.
Cover and chill for at least 20 mins (this gives the flavors time to "mesh")