Add the chicken to a pot and cover with water. Bring to a boil, then reduce to a simmer and cook until the internal temperature reaches 165°F (75°C) (timing will vary depending on the thickness of the chicken, typically 12–18 minutes).

Transfer the chicken to a mixing bowl and when cool enough to handle, shred using two forks.

Once cooled, add all remaining ingredients to the bowl and stir until well combined. Season to taste and serve.