or cook chicken breast just for the salad. Mustard, celery, seasoned salt, and green onions give it some crunch and flavor. Old Bay or celery seeds are also a welcome addition. Canned chickpeas ...

David Malosh for The New York Times This recipe makes a chicken salad that’s perfect for sandwiches (especially on dark rye or sourdough breads). Bobbi Lin for The New York Times This aromatic ...