Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat until shimmering. Cook the chicken for about 6-7 minutes per side, until golden brown and cooked through, checking for an internal temperature of 75°C (165°F).
Remove the chicken from the skillet and let it rest on a plate for about 10 minutes, allowing the juices to redistribute and keeping it juicy.
While the chicken rests, finely dice the celery, thinly slice the red onion, and chop the herbs finely. Keep everything uniform for even bites and a nice presentation.
Using two forks, shred the rested chicken into bite-sized pieces, ensuring it remains moist and tender.
In a large mixing bowl, combine the shredded chicken with the sliced celery, red onion, chopped herbs, and capers if using. Add the mayonnaise and squeeze in fresh lemon juice.
Stir everything together thoroughly until the salad is well coated with the creamy dressing. Taste and adjust seasoning with more salt, pepper, or lemon if desired.
Cover the bowl with plastic wrap and refrigerate for 15-20 minutes to allow flavors to meld and the salad to chill.
Serve the chicken salad chilled, garnished with extra herbs if desired, in lettuce cups or on a plate for a fresh, crunchy, and satisfying dish.
