Cook the chicken breasts until fully done. You can boil, grill, or bake them. Once cooked, let them cool and then shred them into bite-sized pieces.

In a large bowl, combine the mayonnaise, finely chopped basil, lemon zest, and lemon juice. Add salt, black pepper, and garlic powder to this mix. Whisk everything together until well blended.

Add the shredded chicken to the bowl with the dressing. Gently mix until the chicken is evenly coated.

If you like, you can add sliced almonds, halved grapes, and chopped green onions for extra texture and flavor.

Let the chicken salad chill in the refrigerator for at least an hour before serving. This allows the flavors to meld together.

Serve on a bed of lettuce, as a sandwich filling, or enjoy it on its own.