Shred the cooked chicken breast into bite-sized pieces and place in a large mixing bowl.

Finely chop the celery and add it to the bowl with the shredded chicken.

Roughly chop the pecans and mix them into the bowl with the chicken and celery.

In a separate bowl, whisk together mayonnaise, garlic powder, onion powder, chopped fresh basil, and lemon juice until creamy.

Pour the dressing over the chicken mixture and gently stir to coat everything with the dressing.

Season with salt and black pepper to taste, adjusting lemon juice if desired.

Cover the mixture and refrigerate for at least 30 minutes to chill and meld flavors before serving.

Serve over fresh lettuce, in sandwiches, or as a dip with crackers.