Open your can of chicken and pour the contents into a fine-mesh strainer set over the sink. Let it drain completely—about 30 seconds—pressing gently with a fork to remove excess liquid. This step matters more than it sounds. Excess moisture will dilute your salad and make it watery by lunchtime. Transfer the drained chicken to a medium mixing bowl. Using a fork, gently flake the chicken into bite-sized pieces. Don't pulverize it into a paste—you want texture that feels substantial when you eat it. The chicken should break apart easily; if it feels rubbery or tough, you likely have a lower-quality brand. Make note for next time.

Pour the mayonnaise directly over the flaked chicken. Add the grated Parmesan, ground pepper, kosher salt, and fresh lemon juice. I recommend starting with slightly less salt than listed—you can always add more, but you can't take it out. The lemon juice deserves special mention here. As a dietitian, I'm always thinking about flavor-to-nutrition ratios. Lemon juice adds brightness and natural acidity that makes everything taste fresher and more alive. It also helps preserve the salad if you're making it ahead, and it reduces the need for extra salt. It's a small addition with outsized impact.

Using your fork, stir everything together gently but thoroughly. You want to distribute the mayonnaise evenly so every bite is creamy, but avoid over-stirring, which will break the chicken apart too much. Taste a small spoonful and adjust seasonings. The mixture should taste savory and well-seasoned, but not salty. If you're serving this immediately, you can eat it right now—total time elapsed, about 5 minutes.

This is where your creativity comes in. Spread the salad onto whole grain bread for a classic sandwich. Pile it into lettuce cups for a low-carb option. Mix it with pico de gallo and serve in whole wheat tortillas. Serve it over mixed greens as a composed salad. The vehicle matters far less than the quality of what's inside.