Use non-stick pan over medium heat. Brush chicken with oil and sprinkle generously with salt. Cook until meat thermometer inserted into thickest part of breast registers 160 degrees. Cool to room temperature, and shread meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.)

Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. (May use food processor to first lightly pulse chop the salad ingredients, then lightly pulse chop with the chicken)

Serve.

Can be covered and refrigerated overnight.