I love chicken salad! I make one of the two versions below, at least once a week.
For the chicken, I always strip a rotisserie or baked chicken, or use whatever is left over of one.
Curried Chicken Salad:
1-2 cups chopped chicken
1/4 cup mayo (adjust to suit your desired creaminess)
2 TBL diced celery
2 TBL toasted and chopped nuts (pecans, walnuts, almonds, whatever you like)
1 TBL curry spice (you can adjust this to your liking)
1-2 TBL of chopped date or cranberries or raisens
salt & pepper to taste
California Chicken Salad:
1-2 cups chopped chicken
1/4 cup mayo (adjust to suit your desired creaminess)
2 TBL diced celery
2 TBL toasted and chopped nuts (pecans, walnuts, almonds, whatever you like)
1 TBL green onions
1/4 cup red or green grapes, halved
salt & pepper to taste