Curried Chicken Salad Recipe

I threw this together last Sunday when I got home from church and was feeling too ravenous for soup to do the job of filling my belly. Hubby and I really liked it, and if you are a fan of yellow curry, you might too!
Ingredients:
2 cans (well drained) Swanson Canned Chunk Chicken
1 cup Mayonnaise (feel free to use light or fat free)
1 1/2 Tablespoons Soy Sauce (we used Low Sodium)
1 Tablespoon Yellow Curry Powder
1 Teaspoon Ginger Powder
1/2 teaspoon lemon juice
1 small snackbox (handful) of raisins
3/4 cup peanuts (smashed to crumbs)
dash of pepper
Optional: diced Sweet Red Peppers or Apples

Directions: Whip the Mayonnaise together with all the spices, lemon juice, and soy sauce. Once well mixed throughout, take a fork and separate the chicken chunks until they become more "shredded". Mix the chicken into the mayonnaise mixture. Add peanuts, then raisins (or pepper/apples) and stir well. Serve on warm toasted bread or in pita pockets. Refrigerate any unused portion. Makes about 4-5 sandwiches.