The easiest way to shred chicken is by using a fork to pull the meat against the grain. As you pull it away it will fall into shredded pieces. Thinly slice your celery, I kept the boomerang shape and just thinly sliced about 1 stalk of celery for a ¼ cup. Chop your small onion into a small dice, I think the smaller the better so that the flavors infuse better and you're not taking a bite into a huge piece of onion. See my instructions on how to safely and quickly achieve a small dice of an onion.
Combine all of your ingredients into a bowl and stir until evenly distributed.
Taste and season with additional salt and pepper if necessary.
The longer the chicken salad rests, the more the flavors will infuse and develop, it's best to make the night before. It will keep best in the refrigerator, covered, for one week.