Preheat the oven to 400 degrees F.
Place the chicken breast in a baking dish and sprinkle with a little salt and pepper. Cook for about 45 minutes or until the internal temperature reaches 165 degrees F. Remove from the oven and let cool. When cool enough to handle, cut up into bite size pieces and place into the fridge.
Meanwhile, toast the pecans in a small saucepan over medium-low heat.
Wash the celery and apple. Then cut up into bite size pieces.
Add the curry powder to the chipotle mayo and mix together.
When the chicken has cooled down, mix with all the other ingredients. Sprinkle with salt and pepper.
Serve with lettuce or potato chips!