This is opposed to, say, a Caesar salad topped with strips of grilled chicken. But just what we're tossing the salad with is open to interpretation. Mayonnaise, whether homemade or out of the jar, is the most traditional dressing. But the one-note richness of mayonnaise tends to mask the delicate flavor of chicken. Using yogurt, lemon juice, or sour cream in place of all or some of the mayonnaise not only adds flavor, but it also cuts back on the perceived richness of the dressing.
Vinaigrettes are another way to join the elements of the salad together.
As opposed to creamy dressings, which can meld and mute the flavors of the salad, vinaigrettes shine a light on the individual ingredients, punching up the overall flavor of the salad. They can be as simple as some lemon juice whisked with olive oil or they can include garlic, herbs, and spices. Dress the chicken while it's still warm, but not too far ahead. If you plan to serve the salad soon after cooking the chicken, then I recommend tossing the still-warm chicken with its dressing. The meat will absorb more of the dressing and will therefore have more flavor.