Begin by shredding cooked chicken breast into bite-sized pieces and place into a large mixing bowl.

Next, finely chop the celery and red onion and add them to the bowl with the chicken.

In a separate bowl, combine gluten-free mayonnaise and lime juice. Whisk until smooth, then season with salt and pepper.

Pour the dressing over the chicken and vegetable mixture and gently stir until coated.

Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.

Give the salad a gentle stir before serving and garnish with chopped green onions or cilantro.