Start by cooking your chicken breast until it’s fully cooked and no longer pink in the center, about 20-25 minutes at 375°F (190°C). Once cooled, use a stand mixer or hand mixer on low speed to finely shred the chicken.

In the same mixing bowl, add Duke's mayonnaise and finely diced celery to the shredded chicken. Use a spatula to gently fold the ingredients together until well combined.

Next, sprinkle in granulated sugar, salt, and pepper to the mixture, adjusting to taste. Fold in any optional ingredients like diced grapes or chopped apples.

Transfer the salad mixture into an airtight container and refrigerate for at least one hour to allow flavors to meld.

When ready to serve, give the salad a gentle stir and adjust seasoning if necessary. Serve over a bed of lettuce, in a sandwich, or with crackers.