Cube roast chicken. Add to large bowl with grapes, raisins, walnuts, celery and green onions. Toss gently.
Prepare the dressing and then pour over the chicken salad and toss until well coated. I recommend adding the curry powder a little bit at a time.
Assemble sandwiches with toast, curry chicken salad, baby spinach leaves and avocado. While the chicken salad holds its own in the sandwich, spinach and avocado slices added and extra layer of deliciousness.
Optional: If you prefer to enjoy your curry chicken salad sans toast, try serving these in lettuce cups for a nice salad.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2012/03/29/curried-chicken-salad/