I make a very easy chicken salad. A few of my friends and I used to celebrate each other's birthdays at this tea house for lunch. We all loved it there, and we usually always ordered the same thing -- chicken salad on a croissant. They also had an "afternoon tea" meal, which consisted of a three tiered silver server, one level filled with mini sandwiches -- cucumber, chicken salad, lobster salad. The middle level had scones and cream, and the top plate had the mini desserts. How I miss that place since it closed!
Anyhow, I tried to copy what they made. I sprinkle white meat chicken breasts (no skin or bones) with fresh ground pepper and bake them in a glass dish with some water at the bottom and cover it in foil. This sounds odd, but the chicken comes out so moist. Then I cut it up very small, mix in a handful of slivered almonds, 1 minced up slice of spanish onion (only 1 slice of a med. onion) and mayonnaise to taste. Mix it all together and refrigerate. It comes out practically identical to my tea house version!