I pretty much always serve chicken for Friday night, but there's a big difference between a chicken cut in eighths and left in a warm oven or served cold and a whole freshly cooked hot roast. This was NICE.
However, we only ate half the chicken, and we left one potato over.
So tonight, I diced the rest of the chicken, which was very lemony because I'd poured the chicken juices over it before I stored it away, and the potato. I added a couple stalks of celery, diced, and a handful of pecans, and some mayo, plus lemon pepper seasoning. I served it in green peppers - cut each one top to bottom and filled both halves with the salad. Very yum, very pretty and I think I might use it for a Shabbat lunch.