Boil 250 grams of boneless chicken pieces in water with a pinch of salt until fully cooked. Drain the water and let the chicken cool down. Once cooled, shred the chicken into small pieces.
In a large mixing bowl, combine the shredded chicken, 1 finely chopped onion, 1 chopped tomato, 1 chopped cucumber, 1 chopped green bell pepper, and a handful of chopped coriander leaves.
In a separate small bowl, prepare the dressing by mixing 3 tablespoons of mayonnaise, 1 tablespoon of lemon juice, 1 teaspoon of black pepper powder, and salt to taste. Whisk the ingredients until smooth and well combined.
Pour the dressing over the chicken and vegetable mixture. Toss everything together until evenly coated with the dressing.
Refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld together. Serve chilled.