My husband loves how I prepare chicken salad. He catches a case of culinary amnesia when we have leftover rotisserie or baked chicken. I was rigging chicken salad long before I learned how to cook. I use the same ingredients with tuna fish also which is perfect for Lenten Fridays.
Pull the skin off of your leftover chicken and dice into pieces or substitute 3-4 cans of tuna fish drained. Dice 3-4 Vlasic Kosher Dill Pickle Spears (I like lots of pickles in mine!), 2-3 cloves of garlic, and 1 onion (I also like a lot of onions). Put all in bowl and mix with mayo (to your liking) and 1/2 cup Italian Seasoning. Salt and pepper to taste. Great on wheat bread or Keebler Club Multi-grain Crackers.
Side rigged note: If I have the time, I throw in two boiled eggs chopped and sliced green olives.