In a large bowl combine 4 cups finely diced, cooked chicken; 1 cup mayonnaise; 1–2 teaspoons lemon juice; 1 celery rib, finely diced; 2 green onions, sliced; 1/4 teaspoon pepper; and 1/2 cup golden raisins.
Stir gently but thoroughly with a spoon or spatula until everything is evenly coated and distributed.
Taste and, if desired, add up to the remaining amount of lemon juice (within the 1–2 teaspoon range) or a touch more pepper; stir briefly to incorporate.
Cover the bowl and chill for at least 1 hour to allow the flavors to meld.
Just before serving, sprinkle 1/2 cup toasted chopped walnuts evenly over the salad and serve.
Notes
Notes
Will keep for 3 to 4 days in the refrigerator.
You can use rotisserie chicken, poached chicken, or any leftover chicken.