Favorite chicken salad recipe?

Not internet search, I can do that myself. I want your tried %26amp; true- the one everyone raves about. We're not picky, anything goes. I have leftover grilled chicken breasts ready to go!Favorite chicken salad recipe?
I don't really have a recipe...it's more by taste and looks than anything. I take my chunked chicken, add chopped red onion to taste ( i love onion!), some diced celery, a little dijon mustard, (just a squirt!), some mayo just to make it creamy. Add some salt and pepper, and then I toss in some red grapes, cut in half...just a few...plus a few chopped walnuts. This is best if you let it sit an hour or so before serving, and is great on toasted Italian bread!Favorite chicken salad recipe?
I've used this one several times, I don't have measurements, but you can guestimate:





Cooked chicken breast, usually boiled


mayo


various herbs, whatever you like


green onions, red peppers, and garlic


green apples


croissants








I saute the onions, peppers, and garlic in olive oil. Once the boiled chicken has cooled, course chop it with the herbs, onions, peppers and garlic.





combine with mayo to taste. add salt and pepper to liking.





layer chicken salad with thin slices of green apple on halved croissants.





mmm...I want one now!!
here it is..





Apple Chicken Salad





2 cups diced cooked chicken or turkey


1 cup sliced celery


1/2 cup sliced black or stuffed olives


3 red apples, cored and diced with skin on


1/2 cup mayonnaise


1/4 cup sweet relish, drained


1/2 tsp. salt


Dash of white pepper


1/2 tsp msg ( if you want )


Salad greens





Procedure:





1. Combine all ingredients, except salad greens, tossing to caot ingredients with dressing evenly. Correct the seasonings. Chill covered with plastic wrap until ready to use.





2. When ready to serve, line individaul salad bowls with salad greens. Heap chicken apple mixture in center.





Preparation time:15 minutes plus chilling time


Makes 4-6 servings
this is on the internet, but i originally got it from one of her cookbooks i own (ina garten). simple, elegant, easy. because your chicken is grilled, it will taste even better. i like to add a little scallion or red onion in mine.





Chicken Salad Veronique





4 split (2 whole) chicken breasts, bone-in, skin-on


Good olive oil


Kosher salt and freshly ground black pepper


1/2 cup good mayonnaise


1 1/2 tablespoons chopped fresh tarragon leaves


1 cup small-diced celery (2 stalks)


1 cup green grapes, cut in 1/2








Preheat the oven to 350 degrees F.


Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.





When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.