For me, the important thing about the chicken is that it not be overcooked. I like to use kosher or brined chicken. I slice the breast, cook the slices quickly in oil or butter and drain on paper towels, making sure to remove them from the pan just before they are absolutely cooked through; it will be cooked through by the time it cools. Then I don't see much difference whether I shred or dice the chicken coarsely, since it is tender either way.
My chicken salad is of the sandwich variety, but pretty plain: mixed with celery, a restrained amount of mayo and/or creme fraiche, a little dijon or fresh dill, salt and pepper. Or I might go in another direction and add a little curry powder. Actually curry and dill are not bad together, a combo that can be found in some Vietnamese foods. Right before eating I stir in some chopped walnuts. My latest favorite way to eat chicken salad is with some kind of chutney, whether in a sandwich or just a scoop. Right now I'm big on mango pickle.
Leftover roast chicken isn't my favorite thing, but I have a husband who loves it, so it doesn't go to waste.
