I can give you general guidelines, but I don't measure anything. Shred roasted chicken. You'll get better flavor if you mix light and dark meat together - usually we season them very simply, just salt and pepper, so we can use the leftovers for more than one thing, but sometimes we'll do a theme like Mexican spices or Italian, and those can make good salad later, too.
Add 3 parts mayo for one part mustard (brown or yellow - your taste). My mom always used Miracle Whip instead of mayo, that's another thing that's just what you prefer. Start with 1 1/2 tablespoons of mayo to 1/2 tablespoon of mustard, and then slowly add from there until it's the consistency you want - you can always add more, but if you start out with too much, you can't really take it out again.
Add some finely chopped celery, walnuts, and some small seedless red grapes. Same as the mayo/mustard - start with a little and just gradually add.
at 3:36 PM on Nov. 6, 2010