Boil chicken for 15 - 20 minutes (until it reaches 165) and remove from heat to cool.

Then shred chicken or chop.

We like shredded chicken for chicken salad; I'm not sure why that has always been our personal preference. While chicken is boiling prep all veggies.

Chop celery, green onions, basil, and red peppers. Mix avocado oil, vinegar, and mustard in a bowl and set aside. Once the chicken is cooked and shredded mix in your veggies and coat evenly with sauce.

Serve over arugula or baby kale.