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Dry chicken breasts thoroughly with a paper towel and rub all over with a bit of olive oil.
Bake on a parchment-lined baking sheet at 400F degrees for 40 minutes.
Allow to cool completely.
Remove and discard skin.
Use your hands to pull the chicken from the bone and tear into small pieces.
In a large mixing bowl, combine shredded chicken with all other ingredients and mix thoroughly.
Serve on bread, a croissant, or over a salad as desired.
Store in an air-tight container in the refrigerator for up to 4 days.