I just finished making chicken salad. It's my go-to recipe and it's perfect for when it's too hot to think about cooking. But it's nothing fancy...
Remember, a lot of my recipes are 'to taste', so feel free to play with the ingredients. Find something YOU like - just make sure you write it down. (I can't tell you how many dishes I've thrown together that I loved but can't remember what I did when the meal was over.)
2 cans white meat chicken chunks (drained)
1/2 can sliced black olives
1/4 diced large onion (about 2 T)
1 - 1 1/2 celery stacks - sliced thin
Dump the cans of chicken into a large bowl and use a fork to get the chunks broken down a bit. Add the olives, onion and celery. Squirt or spoon - I use squirtable salad dressing - about a 1/2 to 3/4 cup of salad dressing (or mayo depending on your tastes) and add a dash or two of tarragon into the bowl. Stir until combined. Taste test. Add more salad dressing and tarragon, along with a little salt and pepper, until the chicken salad has the taste you enjoy. Let it sit for at least an hour so the flavors can meld.
I use dried chopped tarragon and cheap salad dressing, but you can use whatever blows your skirt up. This time around the chicken was Tyson, because they had a two-can pack on sale. And I'm using Lindsay olives. I also used Vidalia onion this time. They're in season and they're so awesome.
Later, I'll put the chicken salad on a tortilla with a slice of lettuce, maybe pickles or sliced grape tomatoes, and some cheese, and make a wrap. Hubs will probably use sourdough and make a regular sandwich. Or you can eat it right out of the bowl.