Cook the chicken: grill on medium heat for about 6-7 minutes per side, or boil in water or chicken broth for 12-15 minutes, then shred. Avoid overcooking past 165°F internal temperature, and let it rest a few minutes before slicing or shredding.

Boil the eggs: place in a saucepan, cover with cold water, bring to a boil, then lower to a simmer and cook for 9-12 minutes. Transfer immediately to ice water and let sit about 10 minutes before peeling.

In a large bowl, combine the cooked chicken, chopped eggs, and vegetables.

Pour the dressing over the mixture, starting with a small amount, and toss gently to coat without mashing the eggs or breaking up the chicken too much.

Taste and adjust the seasoning or dressing as needed.