This recipe has saved us a number of times on volleyball and debate weekends and family picnics. Easy to double and triple, it became a must-have in the cooler. The salad is fantastic on greens, in a sandwich, with cracker or pita. I like to roast the chicken myself, and then will save the carcass and bones to make stocks later. If you don’t have time to roast your own, pick up an organic chicken from your local coop.