Put your chicken breasts in a small pot and cover with water. I usually like to do at least one inch above the chicken breasts. Put the pot on the stove over medium heat and let it cooke for 20-30 minutes until the chicken is cooked thoroughly.
While your chicken boils, chop your cucumbers and your apple into slices for dipping and chop your red onion into small peices.
After your chicken is done boiling, use tongs to remove your chicken from your pot, then shred your chicken and place it in a large mixing bowl. I like to use my Kitchenaid mixer to shred it to be faster!
Once the chicken has cooled just a bit, add 1 cup of mayonnaise (feel free to increase or decrease to your liking), the juice of half a lemon, the chopped red onion, and your salt, pepper and garlic seasoning. Mix, taste, and adjust as needed.
Divvy up the "dippers" (carrots, apple, cucumber, and naan breads) into four equal portions. Divvy up and scoop the chicken salad into four equal portions.
