Chicken salad

I add grapes (I prefer purple grapes, but I think green is more common?) and celery. I also season it a ton with basil, oregano, chili pepper flakes, and pepper. Om nom nom.

I use leftover baked chicken from dinner, throw in a single serve of greek yogurt, grapes, almonds, celery, onions, lemon juice, and then season to taste. Usually with some garlic powder, salt, white pepper, and sometimes sriracha.

I forgot diced apples! Diced apples are a staple imo.

I've had chicken salad with curry powder - it's very tasty. Those recipes sometimes call for some fruit too, I think just to add a little sweetness without turning it into a full-on sugary chutney.

I like to add dill, grapes, and either pecans or walnuts

Depends on the source of the chicken and what's in the fridge.

I don't usually cook chicken especially for chicken salad (i.e., not really "plain" chicken), and I often make chicken salad as a fridge-cleaner method to extend the life of leftovers a couple of days.

One thing I don't usually use is mayo. Prefer plain greek yogurt instead. Sometimes, depending on the base flavor of the chicken, it's EVOO, citrus juice and/or a dash of vinegar. Sometimes a mustardy vinaigrette.

Typically, I do use lots of veggies (some variant of red onions, celery, green/red peppers, scallions, carrots, red cabbage, etc., run through the food processor to shred or finely chop), often a good amount of herbs, sometimes halved cherry/grape tomatoes and/or seeded/peeled chunk-chopped cucumbers, etc. Sometimes a mix-in of leftover wild/brown rice or other bulk grain.

I'm posting this response today because before I sat down at my computer, I was looking at a stack of Tuesday's leftover yogurt-lemon-garlic-spiced marinated BBQ-grilled breasts that I might be rendering for chicken salad later this afternoon. The spice blend is the Med/Moor "Raz el Hanout," so I'm thinking of what to "saladize" it with. Oh, and I have about a cup of leftover plain couscous. I'm thinking a citrus-y, herb-y, vinaigrette mix might be the ticket to play off the already lemony tang and smoky spice of the chicken.

Basic- mayo or miracle whip,
Add ins- spicy brown mustard or pepper, red wine vinegar, herbs

I love dill. I use it in tuna salad, vegetable dips and chicken salad.

Glad others share the pain of copious amounts of chicken salad or tuna.

Pickled jalapeños!

I use vegetarian chicken substitute, but my dressing is Greek yogurt with oregano, parsley and lemon juice and I put cucumbers (peeled and seeded), cherry tomatoes, red onions and feta cheese in the salad. My husband adds olives. I don't put them in there because I don't like them.

I love adding a little diced jalapeno sometimes. Sometimes instead of pickles I'll chop fresh cucumber just to give it crunch without the salt or vinegar. I agree with apple suggestions - so yummy and can also make that a bit spicy for something different or add a little peanut butter and touch of vinegar and ginger and sprinkle of Cayenne with the apple - I'd avoid the Mayo then.

My fav is with sliced almonds, diced apples and diced celery. Ah man, now I'm hungry!