Begin by patting your chicken breasts dry with paper towels, ensuring they are free from excess moisture. Drizzle them with olive oil and sprinkle generously with smoked paprika, garlic powder, onion powder, black pepper, and salt, ensuring all sides are coated.

Choose your preferred cooking method. For pan-searing, heat a skillet and cook the chicken for 5-7 minutes per side. If baking, preheat oven to 375°F and bake for 20-25 minutes. Alternatively, poach the chicken in simmering water for 15-20 minutes.

Once cooked, remove the chicken from heat and let it rest for at least 10 minutes. Shred the chicken using two forks or chop it into bite-sized pieces.

In a large mixing bowl, combine mayonnaise, sweet pickle relish, chopped celery, red onion, Dijon mustard, apple cider vinegar, and honey. Whisk until smooth.

Stir in celery seed, black pepper, and additional salt if desired. Adjust seasonings to suit your taste.

Gently fold the shredded chicken into the dressing until fully coated. Add optional ingredients like blue cheese or dried cranberries if desired.

Cover the bowl and refrigerate the salad for at least 30 minutes, or 2 hours for best results.

Serve on croissants, over salad greens, or alongside crackers.