I rarely make chicken salad, but when I do it must be fast and easy. So my recipe is:
Chopped leftover chicken, white and dark - usually less than 2 real servings leftover.
2 tablespoons Miracle Whip light
1 teaspoon of sweet pickle relish
1/2 teaspoon of mustard - out of the mustard jar, not dried mustard
1 teaspoon of ketchup
Sometimes I toss in a few raisins or cranberry raisins.
If I have some celery, I chop it up finely and add to the mix.
I never use onions as raw onion taste stays with me for about 24 hours after I eat them.
If I don't have miracle whip, I substitute honey mustard creamy salad dressing, and leave out the mustard. I do not like mayo, so don't even have it in the house.
My husband likes it. But he doesn't like to cook so he almost has to say he likes it! I use the same combination for making salmon salad. It works for tuna, too, but I don't care for tuna.