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To make your own shredded chicken:
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Preheat oven to 375u00b0F. Spray a baking dish (one that can accommodate the chicken breasts without crowding or overlapping) with nonstick spray.
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Mix seasoned salt, garlic powder, and onion powder. Sprinkle evenly over chicken breasts. Cover dish with foil and bake 20-30 minutes. Time depends on the thickness of your chicken-always check with an instant-read thermometer.
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Remove from oven and let rest, covered, 10 minutes. When chicken is cool enough to handle, place it in a deep bowl and use 2 forks to shred it, or slice it and put it in a food processor bowl. Pulse 1-3 times to shred.
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Let chicken cool in the refrigerator 30 minutes.
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If using deli chicken:
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Remove all skin and bones from chicken. Shred chicken in a deep bowl using two forks (since you're pulling it apart as your de-boning it you can probably shred it pretty easily with just forks). Measure out three cups. Refrigerate 30 minutes.
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For the chicken salad:
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In a large bowl, mix mayonnaise, onion powder, garlic powder, and seasoned salt. Stir in cooled chicken.
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Mix in celery and cashews.
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Serve on sandwiches or with crackers. Store tightly covered in refrigerator up to 3 days.
