1. Shred 2 medium sized chicken breasts, and add it to a medium-sized bowl.
2. Next chop the celery, eggs, and pecans, and add them to the bowl as well.
3. Now, cut and dice the onion into tiny pieces, and add it to the bowl.
4. Then, to that bowl add the mayo, mustard, vinegar, dill, salt and pepper. *If eating that day add the lemon juice as well. If not, add some fresh lemon juice to the salad right before serving.
5. Mix all of the ingredients until they're well combined.
6. Once combined, chill for an hour - if the chicken is hot - or serve immediately if it's cold.
7. Store in a sealed contained in the fridge for up to 5 days.
8. *NOTE: If making lettuce wraps, DO NOT PRE-MAKE them. You'll want to make them, and serve immediately. Otherwise they'll get soggy. And nobody likes a soggy lettuce wrap.

Meal Preping The Chicken Salad:

1. Equally distribute the chicken salad between 5 meal prep containers.
2. Add a lemon wedge to each container, and add the juice right before eating.
3. If making lettuce wraps, keep the lettuce separate from the salad, and make the wraps "on-the-spot".