What is the best way to prepare the chicken for a chicken salad?

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I usually have Chicken cooked in some manner or another in my freezer, at the ready.
I've got poached, grilled aka BBQ'd, rotisserie, something in small portioned snack-sized zipper-baggies that will de-frost in nothing flat.
My personal favorite Chicken Salad is this one that I created to copy Trader Joe's:
I think I'll add more Cayenne Pepper next time.
Is that a whole chicken, with the bones? I remember those from when I was a kid. The only thing I didn't like about them was that the skin was a weird texture.

How do you use it?
It is deboned chicken, no skin. I use it in chicken salad, stir fry's, stir in BBQ sauce, chicken and noodles, and mostly in chicken enchiladas.

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