I've been making this chicken salad for years, and it never fails to please a crowd. There's nothing fancy about it, but sometimes the simplest recipes are the ones that stick around. It started when my mother-in-law shared her version with me, and I've tweaked it over time to get the texture and flavor just right. The key to great chicken salad is all about the chicken itself. I always poach my own rather than using rotisserie because I can control the seasoning and keep it from getting too salty. You want the meat tender but not falling apart. I add the vegetables right before serving so they stay crisp, and I learned the hard way that celery gets watery if it sits too long in the dressing. This recipe works perfectly for Shabbat lunch when you want something that can be made ahead. I'll often double the batch because it keeps well in the fridge for three days. The mayonnaise base stays creamy, and the flavors actually get better as they meld together. You can serve it on challah rolls, with crackers, or stuffed into a tomato for something lighter. What I love about this version is how adaptable it is. Sometimes I'll add chopped hard-boiled eggs for extra richness, or throw in some dried cranberries when I want a touch of sweetness. The herbs make a real difference too. Fresh dill brightens everything up, but if you only have dried herbs on hand, they'll work fine.