Deli-style chicken salad but without celery, using Blue Plate mayo which is what’s going to be in stock for a while.
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Spicy chicken salad again (Whole Foods Asian chicken salad copycat) – red onion, scallion, sriracha, sesame oil, vinegar, s&p) with sous vide chicken thighs, Blue Plate mayo, and sour cream. So very good.
That sounds delicious! I love chopped chicken salad sandwiches — they’re perfect for quick, satisfying lunches. I usually add a touch of Dijon mustard and a squeeze of lemon juice to brighten up the flavor. Sometimes I mix in a bit of Greek yogurt with mayo for a lighter, creamy texture. Fresh dill or parsley also adds a nice freshness 
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I was thinking of you when I made a chicken salad for my PIC’s lunches today: pulled rotisserie chicken, sherry vinegar, Heinz, Duke’s, spicy brown mustard, Worcestershire sauce, Tony Cacheres seasoning, smoked paprika, chopped celery stalks & leaves, chopped golden peperoncini and a splash of their brine 
No particular recipe — I generally wing it when I cook.
That sounds dangerously good — the kind of chicken salad that makes you rethink every “light lunch” you’ve ever had. I’d say you winged it perfectly… quite literally!
Betwen I’m imagining the other sandwiches looking on in jealousy while yours struts by with a crown and a sash. 
Even though the Easter eggs are gone, this sounds good enough to make me boil more eggs. It may have to wait a day or two since tomorrow is ramen with jammy eggs.
