Good news! I got my chicken salad made last night and have my lunch made for the next two days!
Husband has perfected the chicken system. We buy a whole chicken every two weeks. He will use our rotisserie oven to make delicious roasted chicken with crunchy skin and juices (drools...). We usually eat a quarter to a half of the chicken the night it is roasted. Then he will pull all the remaining chicken meat off the bones. All the rest of the chicken (bones and skin) goes into the big crockpot with some onions, celery, carrots, bay leaves, etc. This is simmered for 24 hours. Soooo yummy.
Anyway, we almost always have some cooked chicken meat in the fridge. I use this for casseroles like King Ranch Chicken or pot pies. But now, I've started making what I call Fridge Chicken Salad.
I cut up the chicken and put it in the food processor. Then I add things that I have in the fridge (or pantry). The first time I did this it was homemade ranch dressing an roasted red peppers. Last night I used some celery, mayo, mustard, cracked pepper and homemade pickle relish. Pulsed it a few times to mix. Now I have about 2.5 cups of chicken salad. That's enough for a few sandwiches. If I could get this done on Sunday, then I would have a week's worth of lunch ready to go.
I'm feeling very proud of myself at the moment.