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Preheat your oven to 425°F.
Lightly coat a baking sheet with non-stick cooking spray.
Place the chicken breasts on the prepared baking sheet. Cover the chicken with a sheet of parchment paper to lock in moisture.
Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F.
Remove the chicken from the oven and let it cool for 5 minutes before shredding with a fork or cutting it into small, bite-sized pieces on a cutting board (Whichever you prefer).
Place the chicken in a medium or large mixing bowl to place in the fridge to cool for 30-60 minutes.
Remove the chicken from the fridge and add the rest of the ingredients to the mixing bowl. Mix with a large spoon until fully combined.
Serve the chicken salad with whatever you desire and enjoy!