BMTA is a full sentence, Mr. Software 
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I love mango chutney on chicken…hot or cold.
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Another potential not listed, sauce vierge. Taylor your green herbs to the rest of the meal. A fruit salsa can work, as well as tzaziki.
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I made bang bang chicken salad with a poached chicken breast for lunch. Nice riff.
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Just checked out the recipe — it looks really great! Def making it next time I have a nice poached chicken breast 
Another one occurred to me: Chinese plum sauce.
I had forgotten about plum sauce until, inspired by this thread and spurred by the 100F+ temperatures, I made bok jit gai for dinner today, or Chinese poached chicken. When I opened the fridge to scour for condiments, I remembered I still had a jar of homemade plum sauce to go with it.
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on the basil mayo
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Also, Green Goddess
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Details, pleeeze?
IMO, cold chicken is only good in a chicken salad sandwich and reheated chicken is bad, but cold chicken left out of the fridge long enough to ome to room temperature is delicious in sandwiches, as well as topped with hot gravy or other classic sauce. Condensed cream of mushroom soup + milk or cream + chicken base + cooked minced onion + cider or white wine makes a lot of yummy sauce, whether or not you also add cheese, curry or pesto or soy or other ethnic seasonings.
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Agreed, I don’t enjoy the flavor and texture of straight out of the fridge cold chicken, but it’s minimally acceptable diced or shredded into a salad. Room temperature chicken is far better. My go to for plain chicken is usually ginger scallion sauce.
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A friend of mine who was originally my 9th grade art & design teacher, is by far the best non-professional cook I know (though she is sometimes asked to cater small parties). She would make a curried chicken salad like this recipe and it was truly delicious. She’d serve it with freshly baked wedges of nicely browned pie crust (store-bought was often substituted if she didn’t have any of her own homemade delicious available). And she’d change the chicken for turkey using Thanksgiving leftovers and serve it with her homemade leftover cranberry-orange relish. Unfortunately, I don’t have a recipe to offer for that, but I do remember that it had red wine in it,
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Chinese Plum Sauce
Yield – about 4 half-pints
2 lbs plums, pitted and chopped
½ C cider vinegar
½ C brown sugar
¼ C shoyu
3 T freshly grated ginger
2 garlic cloves
1 star anise
Combine all ingredients in a large, non-reactive pot and bring to a boil. Reduce the heat and simmer until thickened, 20-25 minutes. Fish out the star anise and discard. Puree the sauce with a stick blender.
Ladle into clean half pint jars, leaving ¼” headspace. Release trapped air. Wipe rims, center new lids and screw on bands. Process 10 minutes. Let cool for 5 minutes, remove from canner and set on counter for 24 hours.
NOTE: on a spoon, this may taste like it needs more sugar, but it does not. At least not on poached chicken.
DISCLAIMER: I don’t think this is a laboratory tested preservation recipe. I honestly don’t remember where I got it.
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Thank you!!!
So many great ideas here! I often have leftover roast chicken breast, as I really only like the dark meat. This past week, when I was too tired to cook, leftover chicken with bottled sweet Thai chilli sauce was on the menu.
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That just go well with anything.
Aka “Coronation Chicken Salad”!
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Probably anything sweet and tangy will be nice. I am going to do a curve ball for yuzu vinegar (sour and tangy).
The only things I’ve used it on are chicken, duck, and Chinese roast pork. Would probably make a nice addition to a roast beef sandwich, though!
I used to love the ginger-green onion sauce. As you know, they tend to come with Cantonese roasted/steamed chicken. I would like save up the leftover sauce and just eat it with rice.
