When it comes to chicken, I am very much a thigh than a breast person, but this salad makes me happily relish the white meat. Indeed, I am always happy to roast a chicken, eat the brown meat, and leave the chicken breast to be stashed in the fridge just for this. But obviously, you can use whatever leftover chicken you have; it's also lovely with some small, cooked prawns or little brown shrimp. This does make a lot, but I find it all too easy to get through! For US cup measures, use the toggle at the top of the ingredients list.