After making the Sizzling Everyday Roast chicken breasts and allowing to cool down, remove the skin from the chicken breasts and use your hands to meticulously pull the meat off the bones, discarding the imperfections like soft tendons, cartilage, and red pieces. Measure out 3 cups of chicken and reserve the rest for a different recipe.  Note: You can save the bones in your freezer to make chicken stock in the future. 

Divide the chicken into two groups: perfect, moist pieces in one group and dry, not-so-perfect pieces in another. Coarsely chop the perfect, moist pieces and put them in a large bowl. Put the dry, not-so-perfect pieces in a food processor and pulse for 5 seconds, then transfer to the bowl with the perfect pieces and mix. 

Add the onion, celery, mayonnaise, chives, salt, pepper, and giardiniera, if using any. With a large spoon or spatula mix really well until thoroughly combined. Store in a jar or glass container and store in the fridge. You can eat this chicken salad right away but letting it sit for a little while allows the flavors to marry. Enjoy!