revisited a Rachel Ray recipe I made a year or so ago, and decided to make it as a salad, eliminating the "warm" and the bun. I obviously cooked the chicken, but the rest of the ingredients I served cold over the salad.
This was quite flavorful and I think I'm going to make this homemade salad dressing again. In my book, you can't go wrong with Dijon mustard. Also, if you wanted to make this even easier, you can just use shredded rotisserie chicken. Not that I've EVER taken that shortcut. ;)