OK, I'll submit something now. This recipe, sort of my invention, is one of my favorites:

"Award Winning" Chicken Salad (I need to come up with some awards for it to win)

2 large cans (14 oz. total) cubed cooked chicken breast
1 small white onion, finely chopped
1 stalk celery, finely chopped
1/2 cup pecans, roughly chopped
1/2 cup real mayonnaise (not Miracle Whip or that low fat/fat-free stuff!)
1/2 cup yogurt

To taste:
Pinch of poultry seasoning
Salt
Pepper
Pinch of cayenne (optional)
Fresh chopped rosemary (optional)

Drain chicken if canned. Combine chicken, onion, and celery in bowl. Add mayonnaise and yogurt (you may wish to add more mayonnaise if the consistency is too dry for you). Add poultry seasoning, cayenne, salt, pepper, and rosemary. Stir to combine. Add pecans, stir until evenly mixed. It is recommended that the salad sit in the refrigerator, covered, for at least 8 hours (or overnight) for best taste. This allows the flavors to blend together and the salad to chill, intensifying the flavor. Serve on your choice of bread or crackers, or on a bed of lettuce.

"To Taste": I really couldn't tell you exactly how much of each spice to put in this. If you put in the amount of cayenne I typically use (1/3 teaspoon), for example, most of you would find the resulting concoction far too hot. So do what your intuition says on these ingredients.
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-NWDC94Ever