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You can use canned chicken or if you have leftover chicken , pass it in your food processor until it is very fine. Take it out of processor, add mayo ,pickle relish,( I add sweet and dill,) salt, red pepper,little onion powder and if I have it a dash of celery seed. Stir well and enjoy as a sandwich or with crackers. You can also add this to the center of a bed of lettuce. This is the best I have ever had. Hope you enjoy it too. My self I prefere it after it is put in the fridge for a while to chill. YUM

HI,  HERE IN LOUISIANA WE HAVE BEEN DOING BEER CAN CHCKEN FOR YEARS..WE USUALLY PUT WATER IN AN EMPTY CAN WITH ONIONS, PEPPERS, A LITTLE LIQUID FLAVORING OF YOUR CHOICE SUCH AS BBQ SAUCE, LIQUID SMOKE , SOY SAUCE, HOT SAUCE ETC. WE THEN SEASON THE CHICKEN ALL OVER WITH JUST ABOUT ANYTHING YOU CAN IMAGINE, BUT ALWAYS  WITH ONION & GARLIC POWDER, SALT AND RED PEPPER.  WE HAVE EVEN INJECTED THE CHICKEN. THERE ARE SO MANY WAYS SO JUST  THINK UP YOUR OWN WAY AND IT WILL COME OUT GREAT. IF DOING IT IN THE OVEN PUT THE CHICKEN IN A PAN WITH ABOUT AN INCH OF WATER IN IT AND IT WILL ALSO HOLD THE MOISTURE  BUT YET HAVE A CRUNCHY OUTER SKIN.  YUM >>>ENJOY

I depends on what I have around the house and my mood. I LOVE chicken salad period!! But my usual is (of course) chicken diced, mayo, white pepper, lemon juice, lemon pepper, tarragon, diced celery, onion (green or purple) and sometimes I will add cashews or other times curry powder. But my favorite all time chicken salad is from a restaurant chain called Breugger's Bagels, they have the best chicken salad I have ever eaten. Now for the sad part (sniff sniff) they pulled all the Breugger's out of the Pac. Northwest, so I can't have it anymore. Anyone live near a Breugger's? hint hint........

Red Grape, blueberry and almond chicken salad.
http://expatriateskitchen.blogspot.com/2007/04/taute-cusine-red-grape-blueberry-and.html

My recipe is kind of purist. Hellman's mayo, diced green pepper and salt and pepper to taste. The trick is to shred the chicken (all wite meat), not dice it and to add the mayo when the chicken is still very warm. This way, the chicken sucks up the mayo instead of floating in it. Also, resist the urge to boil the chicken. Try roasting bone-in breasts with the skin on (ala Ina Garten). The result is much juicier chicken.

I've heard about this for years and never tried it. But OH MY SOUL!! I have GOT to try this now! Well, I'll assemble it and have my Honey grill it. The MEN do the grilling in this house. LOL It's time to do something new too! This is now on the menu for Saturday!

Mine's pretty basic, too, but I'll add to the welcome thread! I use half mayo and half greek yogurt (so it's healthier, and it has a nice tang), diced shallot or red onion, a little finely diced celery, some diced tart apple, and chopped pecans.

I like mine crunchy, if you couldn't tell. And with big chunks of chicken - whatever's left on the carcass after we eat a roasted chicken (which I have to admit usually comes from the grocery store).