Start by shredding your cooked chicken breast into bite-sized pieces and place in a large mixing bowl.

Finely chop the celery and red onion. Add the chopped celery, red onion, and pineapple to the bowl with the chicken.

In a separate small bowl, whisk together the gluten-free mayonnaise, lime juice, salt, and pepper until smooth and creamy.

Pour the prepared dressing over the chicken and vegetable mixture. Gently stir until everything is evenly coated.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.