Roast a chicken, and you enjoy a great meal of juicy white and dark meat. After a chicken dinner, I usually end up with an assembly of smaller pieces, most without skin, and the bits of meat hugging the carcass. Sometimes I stir this into cooked rice to make croquettes. Sometimes I make it into a small pot pie with some vegetables from the fridge and biscuit dough on top. When I don't feel like turning on the stove, I go for a classic: chicken salad. This recipe also uses up that inner bit of the head of celery we always have hanging out in the fridge's crisper drawer. When I am extra organized, I make the dressing ahead of time and stir the still-warm bits of chicken into the dressing, then refrigerate overnight. Just before serving, I stir in the almonds and celery and check the seasoning. Enjoy this simple chicken salad on top of any salad greens, on toast or with crunchy, salty crackers. You can also roast chicken breasts or thighs and make this recipe on purpose!