Cook the Chicken:I started by cooking the boneless, skinless chicken breasts until they were fully cooked. Once they were done, I allowed them to cool slightly before shredding them with two forks.

Pro Tip: To ensure your chicken is juicy and tender for chicken salad, poach it in simmering water for 20-25 minutes for perfectly shredded chicken.

Prepare the Vegetables: While the chicken was cooking, I finely diced half a red onion and 1 red bell pepper into small, uniform pieces. This adds crunch and color to the salad.

Chop Fresh Herbs: I washed and chopped 25g (1 ounce) parsley, but you can substitute it with dill if you prefer a different flavor profile.

Combine Ingredients: In a large mixing bowl, I added the shredded chicken, diced onion, bell pepper, and parsley. I mixed everything together thoroughly to ensure an even distribution.

Add Mayonnaise: I added 3 tablespoons of mayonnaise to the mixture, which helped to bind all the ingredients and add creaminess to the chicken salad.

Pro Tip: If you want a lighter version, replace the mayonnaise with Greek yogurt or avocado for a healthier twist.

Season to Taste: I seasoned the salad with salt and freshly ground black pepper. I like to add a generous amount of salt to enhance the flavors, so I tasted it and adjusted as needed.

Optional Additions: I decided to include toasted walnuts for added texture, but you can get creative with other additions such as raisins, dried cranberries, or green olives. If you're after a sweet and savory combo, red grapes are a great choice too.

Serve: Once everything was well combined, I served the chicken salad on its own for a lighter meal, but it also works great on sandwiches, in wraps, or atop greens.