Don't have a chicken salad recipe ... but this past weekend, I put my leftover smoked thighs into a chicken tortilla soup. (the wife is a soup nut). If not for that, I probably would have made tacos or nachos out of the leftover chicken.
Not to sure as to how much chicken you have left but here is something for ya.
cube the chicken
Add mayo just enough to coat the cubed chicken 4 cups of chicken I usually use about a cup of mayo.
Add Mustard add to taste usually Yellow or Dijon.
Pickle juice just enough to loosen up the mixture NOT TOO MUCH.
This recipe is for 2 small smoked deboned and diced birds:
About 1/4 cup mayo (Duke's if at all possible)
1/4 cup brown or yellow mustard. (Koops is my brand)
1/2 cup chopped fresh cilantro
2 TBSP crushed red pepper flakes
1 TSP coarse ground black pepper
1 TSP salt (MOL to suit your taste)
1 TBSP sweet smoked paprika
2 TBSP apple cider vinegar
1 cup finely diced celery
1/4 cup reduced cider
(to reduce, take unfiltered apple cider and place in saucepan. Bring to boil and reduce heat to heavy simmer. Reduce ghis down to a syrup consistency- about 1 or 2 hours depending on the amount. A quart of cider will reduce to about 1/4 cup.)
Mix all well together and eat!
These measurements are approximations since I never measure when I cook. Sight, sound and intuitive knowledge of what tastes good works for me. Hope you like it.
Probably too late to help ya out here, but maybe others will like to try this...
I don't have the exact recipe handy, but my favorite chicken salad uses bowtie pasta, celery sliced very thin, sugar, mayo, cider vinegar, chicken, and crazins all mixed together and topped with sliced almonds. I know, not a lot of help since I'm not sure that I included all ingredients (I think I did) or quantities. If anyone knows what I'm talking about, perhaps you could help out. If anyone wants the recipe, shoot me a note and I'll send it tonight when I get home. Really worth trying sometime.