Prepare the Chicken:

Boil: Place chicken breasts in a pot, cover with water, bring to a boil, then simmer for about 10-15 minutes until fully cooked.

Roast: Season the chicken breasts with salt and pepper, and bake in a preheated oven at 375°F (190°C) for about 25-30 minutes.

Grill: Season and grill over medium heat for 6-7 minutes on each side, or until fully cooked.

Once cooked, allow the chicken to cool, then shred it using two forks or chop it into small pieces.

Mix the Dressing:

In a large bowl, combine the mayonnaise, lemon juice, salt, and pepper. Mix well to create a creamy base. Adjust the seasoning according to taste.

Add the Chicken and Vegetables:

To the bowl with the dressing, add the shredded chicken, chopped celery, and optional red onion. If you’re using grapes or apples, add them as well.

Combine Everything:

Gently fold all the ingredients together until the chicken and vegetables are well coated with the dressing. If you have chosen to use fresh herbs, fold them in last to keep their flavors bright.

Refrigerate:

Cover the bowl and refrigerate the chicken salad for at least an hour. This chilling time allows the flavors to meld together.

Serve:

Serve the chicken salad on a bed of lettuce leaves for a low-carb option or as a filling for a sandwich. It can also be enjoyed as a side with a larger meal.