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Cook and Cool the Chicken: Bake boneless skinless chicken breasts at 375°F for 20 to 22 minutes until internal temperature reaches 165°F, or use rotisserie white meat. Cool completely before dicing.
Dice the Chicken: Cut fully cooled chicken into ½-inch cubes. Do not shred. Consistent chunks are essential for the right texture.
Prep the Celery: Wash and dry the celery stalks. Slice thin on a slight diagonal, about ⅛ inch thick.
Combine the Base: Add diced chicken and sliced celery to a large mixing bowl. Sprinkle black pepper over the top. Toss gently to distribute evenly.
Fold in the Mayo: Add Duke’s mayonnaise in two stages. Fold gently with a rubber spatula from the bottom up. Do not stir aggressively.
Taste and Adjust: Taste the salad. Add more pepper or a pinch of salt if needed. Add one extra tablespoon of mayo at a time if you prefer a creamier texture.
Chill and Serve: Cover and refrigerate for at least 30 minutes before serving. Serve on a sub roll, in lettuce cups, or over mixed greens.