Dice pieces of chicken from the rotisserie into bite-size cubes, making sure to use dark meat as well as the breast meat. If you have a good amount of chicken leftover after cutting the pieces for this recipe, save the remaining chicken and bones to stew into chicken soup, or to make chicken stock.
Combine all other ingredients with the chicken in a large bowl and stir until well combined. Season with salt and pepper as needed. If you like your chicken salad wet, you can add more mayonnaise or even a little half and half.
Refrigerate at least 30 minutes before serving, or make the day prior. The flavors are even better the next day.
For variety, try the following:
Chicken Waldorf Salad - Add 1 cup chopped medium cheddar cheese, one crisp red apple,of your choice and 1 cup raisins. Omit pickles and dill for this variation.
Chicken Cashew Salad - Replace walnuts with cashews, add cilantro and omit pickles and dill and parsley.
Chicken Tarragon Salad - Add 1/2 to 1 teaspoon tarragon, a good dash of oregano and use pecans in place of the walnuts, omitting the dill.