re: How do you make your chicken salad?

You might prefer a smaller chop or a processed version for sandwiches. Just depends on what you prefer as the texture.

My sister bakes the chicken, white and dark, skin on and then tosses the skin and fat and pulse chops it in the processor with celery and onion, salt and pepper, mayo, no mustard. Very simple but so darn good. Not too heavy on the mayo. A little whipped up cream tossed in that is darn good, too. That's what Neiman Marcus does to theirs and it's also very good. Theirs is more chunky with the grapes and nuts. I make that one quite often for plate salad. I chop it smaller than they do, though.