In a small bowl, combine ½ cup of mayonnaise, 1 tablespoon of white wine vinegar, 1 clove of minced garlic, and a pinch of salt and black pepper. Whisk until smooth and creamy.

In a large mixing bowl, add 2 cups of shredded or cubed cooked chicken breast. Pour the creamy dressing over the chicken and fold it in gently. Next, add 1 large diced cucumber, ½ cup of finely diced red bell pepper, and ¼ cup of finely diced red onion. Fold to combine.

Cover the bowl and refrigerate for at least 30 minutes to chill, allowing flavors to meld.

After chilling, remove the salad and stir gently. Garnish with fresh herbs if desired, and serve on croissants, lettuce, or on its own.