My go-to chicken salad recipe comes from GP. It's a breeze to make and nice to have in the fridge on these hot days when I don't feel like cooking. Most often I double the recipe as this never sticks around for long.
First make the rotisserie spice blend:
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon kosher salt
2 teaspoons chili powder
Next place one bone-in, skin-on chicken breast on a sheet pan lined with foil or parchment. Rub both sides with olive oil and the spice blend. Bake at 325°F for an hour and a half. Remove from oven and let cool to room temp.
Remove the skin and bones and shred the chicken into a medium sized bowl. (The original recipe takes the extra step to put the shredded chicken into a food processor to really finely shred it but I skip this part.)
To the shredded chicken add two stalks celery, cut into ¼-inch dice, 1/3 cup of vegenaise and salt and pepper to taste. A note on vegenaise...of course feel free to substitute any good quality mayonnaise. I don't do well with eggs so vegenaise is great for that. And it just so happens that flavorwise I prefer veganaise over any other (including the one I used to make from scratch).