Step 1: In a large pot, bring water to a boil and cook the chicken breast for about 8 to 10 minutes, or until it reaches a safe internal temperature of 165°F (74°C). If you're working with bigger chicken breasts, you might need to cook them a little longer.

Step 2: After cooking, take the chicken out of the pot and let it rest for a few minutes to cool down. Shred the chicken using a fork or a food processor.

Step 3: In a spacious bowl, mix the creamy mayonnaise with a dash of salt and pepper, stirring until the ingredients are fully blended and smooth.

Step 4: Mix the shredded chicken and chopped celery into the mayonnaise blend. Stir carefully to make sure all the ingredients are well-coated.

Step 5: Optionally, fold in sweet pickle relish and, if desired, a handful of chopped pecans or sliced almonds for an extra touch of texture.

For optimal flavor, cover the salad and let it rest in the fridge for a minimum of 30 minutes before serving.