I made a chicken salad with leftover roasted chicken, but it felt too ordinary so I jazzed it up with dill pickles. Lots of dill pickles.
Dill pickle chicken salad
All measurements are approximate; adjust to your personal preference.
1 ½ cups shredded roasted chicken
1 rib of celery, diced
1 shallot, diced
4-5 tbsp mayonnaise or low-fat whipped dressing
4-5 tbsp diced dill pickles
salt and pepper to taste
Mix and eat by itself or on a sandwich with toasted bread and some sort of green leaf/butter/whatever lettuce leaves.