Start by cutting or shredding your cooked chicken breast into small, bite-sized pieces. Place the chicken in a medium-sized mixing bowl.

Drain the crushed pineapple thoroughly. Once drained, add the pineapple to the bowl with the chicken. Dice half a small red onion and add it to the mixture.

Pour the sliced almonds into the bowl with the chicken, pineapple, and onion. Gently stir to distribute all the ingredients evenly.

Measure out one-third cup of mayonnaise and add it to the salad mixture. Stir until all ingredients are well-coated.

Sprinkle salt and pepper to taste, mixing well again to ensure seasoning is evenly distributed.

Cover the bowl with plastic wrap and place it in the refrigerator for at least one hour.

After chilling, uncover the salad, stir gently, and serve chilled in a bowl or as a filling for wraps.