Choose boneless, skinless chicken breasts or thighs
Trim off excess fat and any visible gristle
Rinse only if desired, then pat dry with paper towels
Season lightly with salt and pepper
Cook by boiling, poaching, baking, grilling, or roasting until fully cooked
Check that the internal temperature reaches 165°F
Let the chicken cool completely
Shred, dice, or chop the chicken into bite-sized pieces
Remove any bones, skin, or cartilage
Chill the prepared chicken before mixing into the salad