I don't have a written recipe but I recently used the following in making chicken salad with half a rotisserie chicken:

2 cups cooked macaroni

mayo

Greek yogurt, plain

sliced olives

chopped Vidalia onion

Frank's RedHot Buffalo Ranch Seasoning

There are so many versions and much depends on your own taste. I like Ina Garten’s Chicken Salad Veronique. I do use rotisserie chicken and sub curry for the tarragon. Just a hint of curry. Here’s a link.

Chicken Salad Veronique

ETA - I sometimes add chopped walnuts or pecans.

I make curry chicken salad with leftover roast chicken - chunks of chicken, chopped apples, raisins, mayo or a mix of mayo/yoghurt, a generous amount of curry powder, salt & lime juice. No recipe, everything to taste. I sometimes add finely chopped celery too.

No recipe.

Cooked chopped chicken

Hard boiled egg chopped

French’s mustard, small amount

Blue Plate mayonnaise, a good amount

Mt Olive chopped sweet relish

Celery salt and onion powder to taste

I make it similar to Carol’s version, except minus the raisins, plus some chopped green onion and walnuts.

A few weeks ago I made it with fresh dill, which was good, too.

I make it up as I go, so I'll start with the problem: Bland chicken. I haven't used Costco's, which may be different than the roast chickens I've gotten at the grocery store. Taste a piece. Does it taste watery? Salty? Stores often brine their chikcens so keep them from drying out unattended. Does it taste roasty toasty? Perhaps they also do get it all the way roasty, also so they don't have to monitor them, but in addition to give you some range before overcooked to rewarm.

If this is the case, you could use a big frying pan or small sheet pan with just a brush of oil on the bottom to tear the chicken into, add a little stock or broth and seasoning and heat at a low-ish temperature, stirring occasionally, but letting it also sit some and brown.

If that's too much trouble and you're okay with the texture, you can just toss the torn chicken with a little S&P, and add the other seasonings, like onion powder or herbs de province, or whatever, right into the mayonnaise and let them sit mixed while you prep everything else. Use a generous hand. Also, do check your seasonings. Salt is stable, but the rest fade and eventually become flavorless. Taste them! If they're just a little faded use more. If they're not at all pungent, it's time to throw them into the soup or something else big and buy new and fresh for the salad.

My go to version to is a lot of fresh chopped vegetables and herbs with mayo, or a version of curry powder chicken salad, though any flavor profile will work. I find oil dressings hard to use because they tend to be too heavy and hard to distribute well. The secret is to use a light oil like sunflower. Olive is way too heavy and safflower is too light. I find dry herbs work best. Soak them with the S&P and any spice you're adding in the oil for an hour or so. Dress the chicken first. A little generously, but not soaking wet. Let it sit about ten minutes. Combine with the vegetables and let sit another ten minutes. Stir well. If it needs more dressing, drizzle stingily. This kind of dressing works very well with pungent ingredients like fresh garlic

This is one of my favorite summer recipes (I neglected to post it on the hot day foods threads). It calls for being rolled into lettuce leaves for roll-ups - wonderful! But is also delicious just as a chicken salad for sandwiches or on a bed of lettuce.

Splendid Table Chutney Almond Chicken Salad Roll-ups

NO recipe:

Chicken

Mayo/Miracle whip (MW will give more flavor than mayo)

celery

apples

salt and pepper

little sweet pickle juice

onion powder

better the next day

Shredded chicken

Finely minced celery

Chopped walnuts

Sometimes, grapes (it's good with or without)

Mayo

Rosemary

Salt

Pepper

I can't make it to the next day with mine, I eat it straight out of the bowl!

Cooked leftover chicken, cubed not shredded. A bit of celery fron the inner stems, seedless red grapes cut in halves, toasted walnuts coarsely chopped. Mix Hellman's mayo 2/3 to 1/3 Daisy light sour cream and Sun Brand Madras curry powder to taste.

I make it according to how much chicken I have then I eyeball all of the other stuff. We like it with naan bread on a leaf of Boston lettuce. Eat it like a taco of sorts.

No specific recipe:

cold chicken, tzadziki, toasted sesame seeds, cucumber (peeled), salt, pepper, and dill. I think that's my typical, because those are things that I usually have at home anyway, so there's no need for buying special ingredients.

This has been my go-to recipe for chicken salad since found it online a few years ago: https://www.onceuponachef.com/recipes/classic-chicken-salad.html

Really, really good

“…cold chicken, tzadziki…”

TV, you reminded me of using cold, grilled chicken cut up with tzatziki, cukes, red onion and feta stuffed in pita. Kind of a Greek chicken salad…good stuff!

Chicken, diced celery, grated onion, seasoning salt, cracked black pepper, diced dill pickle (pat dry first), sprinkle of dry mustard powder, barely enough mayo to bind it together. Pulse it in the food processor a few times to make a chicken spread. Good with ham, also! Like the old Underwood spreads used to taste like.

carrabubble, nothing really new or different in this video, but I’ve found the recipes I’ve tried from her to be good. She also has a pleasing manner IMO. I agree with her regarding poaching vs roasting, or using good rotisserie chicken.

I did a search and compare of chicken salad options this spring. We wanted it for croissant sandwiches. So there are recipes for that as well as those used with a bit of greens for a plated salad. What I found was your personal flavor choices really can rule with chicken salad. They tend to have a fruit; grapes, dried cranberries etc. They have something for that crunch which could be a vegi, onion/celery/water chestnuts and they had a nut. Pecan or walnuts seemed most common. The dressing base was mayo, or mayo/sour cream combo. I liked those that included curry the best but again I think the season and occasion can lead you on seasonings. I would never start from scratch with the chicken. You definitely want moist and I can't imagine a moister chicken than rotisserie. Also this is a summer favorite and for hot summer meals the oven is a no go! Grilled would be delicious, but we are charcoal grillers and that's a lot of fuss and muss for a chicken salad. But again there is huge variety on how one prefers their chicken. Left overs were a very common source. We had Mexican chicken bowls for supper last night and there was plenty of chicken left. It will make a great chicken salad sandwich for lunch with a thick slice of our tomatoes that are ripening every day!

“What I found was your personal flavor choices really can rule with chicken salad.”

100%…like many things.

Just remembered another salad type that's simple and really good with chicken - I use this combo for fish and egg salads as well - enough mayo to bind, a tsp. or so of Dijon mustard, and Trader Joe's 21 Seasoning (which is a lot like Mrs. Dash)