Curry Chicken Salad Fit for a Queen

Curry Chicken Salad is my very favorite lunch food. I have no idea where this recipe originated from, I think maybe one of my Mom's church cookbooks, but she has a zillion of them, so it's anyone's guess.

You will need:
2-3 Cups cooked and cooled chicken
2/3 Cups mayonnaise (this is already cut down from 3/4 Cup, you can take a bit more out, but not too much or else your salad will be dry)
2 tsp lemon juice
2 tsp curry powder (more if you like it spicier)
2 tsp soy sauce
2 Cups total of chopped Grapes, Celery, Carrots, Onion, Zucchini--basically whatever you have in your fridge that you like, some people like pineapple chunks, water chestnuts, etc.
Cashews (if you like, but only add right before you eat, otherwise they'll become soggy)

Mix up the dressing

Chop up your chicken and veggies

Stir it all together, then chill

Serve any way that you like. I made a wrap this time, but I often like it on lightly toasted whole wheat bread, or on a bed of lettuce.