Preheat your air fryer to 375°F (190°C).

Lightly season 2–3 boneless, skinless chicken breasts with salt and pepper.

Place the chicken in a single layer in the air fryer basket. Cook for 16–18 minutes, flipping halfway, until the internal temperature reaches 165°F (74°C). Allow the chicken to cool before shredding or chopping it finely.

In a large mixing bowl, combine 2–3 cups of the shredded chicken with 1/2 cup mayonnaise (or adjust to taste).

Add 1/3 cup finely diced celery for crunch and texture.

Add 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the mixture. Adjust seasonings based on your preferences.

Gently stir the ingredients until the chicken is evenly coated with the mayonnaise mixture.

Cover the bowl with plastic wrap and refrigerate for at least 1–2 hours to allow the flavors to meld together.

Serve the chicken salad on a bed of lettuce, in a sandwich, with crackers, or as part of a wrap. Garnish with fresh parsley or a slice of tomato if desired.