Chicken Salad

My wife and I enjoyed our roasted chicken. It was delicious. Since it was just the two of us, there was quite a lot of that 6 pound chicken left over. When we have a roasted bird, my wife likes the dark meat and I like a little of the white and a little of the dark. This works out perfectly since I like to make chicken salad with white meat, mostly breast. This chicken salad recipe is one of our favorites and I usually make homemade bread to go with it. We'll talk about making bread later, but if you make this salad buy the freshest French style bread you can find. This recipe is based on about 3/4 to one pound of chicken leftovers. If you have less, adjust your ingredients accordingly or poach some boneless chicken breasts and add to what you have. I like to serve this salad as a sandwich, on french bread with a little lettuce, thin sliced tomato and avocado slices. A nice white wine is always welcome.

3/4 - 1 lb. chicken, diced
1 bunch green onions, sliced
2 cloves garlic, minced
8 oz. Kalamata olives, pitted and chopped
1 lemon, juiced
1 cup mayonnaise
black pepper, freshly ground, to taste

Mix your onions, garlic, olives, lemon, mayo and a very liberal grinding of pepper together in a bowl large enough to accommodate your salad. I like to let this sit while I debone and chop the chicken. It lets the flavors meld. Add your chicken and mix well. You may need to add more mayo if your chicken is really dry. I don't add salt because the olives and lemon are enough for my taste. This salad is best if you let it sit in the fridge for a couple of hours.