I roasted a couple of chicken thighs and a Frankenchicken breast last night for dinner - one of the thighs and the breast were stripped of meat for chicken salad for work lunches.
I don't have celery for crunch this time (how did that happen?), but I'll make do. This time, I'm planning on using mayo, a bit of lime juice, lime zest, minced shallot, finely chopped red bell pepper, a handful of slivered almonds, minced parsley, and salt and pepper.
Curious as to what your favorite mix-ins are - both fruit, veggies, and herbs/spices. Previously, I've done variations on the following (all assume mayo as the binder):
> Halved grapes and celery with lemon zest, lemon juice, and tarragon
> Dried cranberries (or chopped dried apricots), and minced crystallized ginger
> Sugar snap peas and grated carrots with a chili-garlic paste
> A Waldorf chicken salad with diced apple, celery and walnuts
> Mango chutney, curry powder, and some grated fresh ginger
> Raisins and za'atar mix
> Mandarin oranges, grapes, and slivered almonds