Start with properly cooked chicken breast. You can use rotisserie chicken for ultimate convenience, poach chicken breasts in seasoned water, or bake them at 375°F for 25-30 minutes. Allow the chicken to cool completely before handling.

Using two forks, shred the chicken into bite-sized pieces. Alternatively, dice it into small cubes if you prefer a chunkier texture. Place the prepared chicken in a large mixing bowl.

Spoon the mayonnaise over the chicken. Start with half the amount and add more as needed. The recipe works best when the mayonnaise evenly coats every piece without making it overly wet.

Add salt and pepper to taste. Using a spatula or large spoon, fold everything together gently until well combined. Taste and adjust seasoning as needed.

For best results, refrigerate the chicken salad for at least 30 minutes before serving to allow the flavors to meld together beautifully.