Chicken Salad

Well, with the remains of our Thanksgiving Chicken (the white meat at least, the dark was long gone, thanks to two hungry people who love those parts) I made what I think of as a classic chicken salad. We've had it two nights in a row, once on pumpernickel swirl toast and last night on soft buns, which we both preferred. It gave it a more picknicky feel, somehow. Anyhow:

• Jeez, I don't know how much chicken. Basically the meat from the breast of a roasted 5 lb chicken, more or less. Dice fairly finely.
• 2-2 1/2 stalks of celery, also diced finely
• 1 large onion, diced finely
• 1 cup ( or more, totally up to you) of mayo. I used Hellman's, having had a complete Mayonnaise Fail trying to make home-made.
  
• 2 cloves of garlic, finely minced
• 4-5 pickled Gherkins, finely minced
  
• 2 teaspoons salt
• 1-2 teaspoons Chili powder
• 1 teaspoon dried dill (fresh would be better, but gimme a break, it's December)
• Squeeze of juice from half a lemon
  
• Ground pepper

And that's about it. Combine it all in a big bowl, and put in the fridge, covered. It will be nice immediately, better later that day, and much better the next evening.