I served this one last night to my bunco group and they loved it.
Cashew Chicken Salad
* 2 cups diced cooked chicken
* 1/2 cup chopped salted cashews
* 1/2 cup chopped red apple
* 1/2 cup chopped peeled cucumber
* 1/2 cup mayonnaise
* 1/2 teaspoon sugar
* 1/2 teaspoon salt
* Dash pepper
* 6 lettuce leaves, optional
* 6 kaiser rolls or croissants, split

Directions

* In a large bowl, combine the chicken, cashews, apple and cucumber. In a small bowl, combine the mayonnaise, sugar, salt and pepper. Add to chicken mixture and toss to coat.
* Place a lettuce leaf if desired and 1/2 cup chicken salad on each roll bottom; replace tops. Yield: 6 servings.

Chopped chicken
Chopped onion (optional)
Mayonaise
Sour cream
Dash of orange juice
A little garlic to taste
Craisins (adds a sweet flaver)
Seasoned salt

I season a chicken and place it in the slow cooker on high. Do this early in the morning. If you must leave to go to work, kick it on low for the rest of the day. When you get back, remove it from the juices and let all cool. Reserve the juice, but let the oil come to the top and discard. Keep the juices to use as broth in another dish or add a little to moisten the meat. The meat will literally fall off the bones. Use your favorite chicken salad recipe. Your kitchen will be nice and cool.

Never thought of this---thanks for idea. Will try it next time as we do eat a lot of Chicken salad all year in Hot Texas!

My favorite chicken salad is to make a traditional Waldorf salad and just add chicken or turkey diced into bite sized pieces.
I serve it on a bed of romaine or spinich leaves. Yummy!

made this the other nite from stuff I had in the house - I didnt want to cook, and hubs really wanted to eat, lol.
No recipe, just did it as I went along, I called it:
Almost Greek salad.
2 cooked chicken breasts
small head lettuce
2 whole fresh tomatoes
1/2 sweet onion
10-12 olives
1 small cuke
1 clove garlic
@ 1/4 -1/2 cup sour cream and same amt greek yogurt
store bought Italian salad dressing

Had the breasts of a store rotisirie chicken in the fridge,so
1 cooked chick breast per salad, slice into 4 or 5 slabs, heat on stove in sm frying pan w/ EVOO to heat and just glaze.
while cooking, take to large bowls (serving size bowls)
use:
about half head lettuce shredded each bowl, place to one side of bowl.
split tomato, slice thinly in a nice fan onto lettuce, salt lightly
slice onion onto tomato.

Lay heated chicken breast on other side of bowl in fan, throw handful of olives over all.
Take the cuke, fine grate it into a small bowl, (if it looks very seedy cut the seeds out first). Then, put it in a fine sieve and push out excess water.
Take garlic, peel, and press thru garlic press, or very fine dice, mix: cuke, garlic, yogurt, sour cream, add salt to taste, stir well.
now, pour a LITTLE Italian dressing over the salad and chicken, dont toss, just add enough to wet lettuce as you eat.
split the cuke mix between the salads and spoon in a line just on the lettuce side.
Makes 2 huge salads, tastes better w/ greek olives and feta cheese splinked on top, serve with a warmed pita pocket (I didnt have the greek olives, feta or pita, but hubs was more than happy!)

This takes way longer to read than to make! LOL. Took about 10-15 mins and you really dont have to warm the chicken (dont heat in micro - you want a fresh cooked flavor, it makes hubs think Ive been slaving away in the kitchen!) all you have to clean up is 2 bowls, 2 forks, 1 paring knife and a sm frying pan. sharet

love all of the recipes, thanks everyone, keep posting more ideas

I hope this will help everyone, especialy on a hot day and you need cooked chicken.

Bring a large pot of water to a boil, add some salt if you like. Once the water is boiling, add a whole roasting chicken to the pot. Take the chicken back out immediatly. You may notice how the chicken skin has changed. (It is holding in the juices.) Bring the water back to a boil, this will only take a minute or so. Now put the chicken back in the pot and cover with a fitting lid and remove from the heat. Let this sit for an hour. Remove the Chicken. It will be fully cooked and the meat will fall off the bones. Ready for whatever you want to make. Works every time and no heating up the kitchen.

Edit:
OOPS! :oops: I goofed again. I suppose you can find my message up there just before your last comment. BTW, those rotissarie chickens are delicious, but too salty for my own good, so I try not to overuse them. The crock pot chicken is the best way to go because of the salt issue over here.

3 large apples, unpeeled, cored and diced
2 10-12 oz cans white chicken
Chicken Veronique
1 C broken pecans
1 kosher dill gerkin pickle
1 T finely chopped onion
2 C whole small sweet grapes (red or green)
1 C mayo
1/2 to 1 C sour cream
2 tsp yello mustard

mix it all up and enjoy.