Chicken Salad

Cooked diced turkey can be used in place of the chicken in this recipe. You may also use dark meat instead of breast meat if you prefer.
This is an excellent way to use a rotisserie chicken or any leftover chicken you may have.
I find the salad easier to eat when the chicken is diced into smaller pieces. I dice into ½-¼ inch cubes.
Grapes and almonds are optional, but they add wonderful flavor and texture to the salad. Other nuts such as toasted pecans or walnuts can also be used.
Other vegetables that you can add: Bell peppers, artichoke hearts, shredded or finely diced carrot, and peeled and diced cucumber.
Other herbs that you can add: I used parsley but you can also do green onions, dill, fresh basil, or chives.
Spices: Another popular variation of this salad contains curry powder, you can also add smoked paprika, garlic powder, and onion powder if you like.
Storing: Store the chicken salad in an airtight container for up to 3 days. I do not recommend freezing this salad, it becomes watery and unpleasant when thawed. However, you can freeze leftover chicken, thaw it, and use it to make the salad.