to forty minutes.
once the chicken has rested you need to cut it up so that it will be the consistency that we want. i normally cut half of the chicken in to small square pieces, and the other half i cut very small to where it is basically minced. this gives the finished product some texture because there are actual pieces of meat to bite in to. too many times i have had chicken salad that is pureed to the point that there is no texture to it at all, or the pieces are cut so large you would be better off placing them on a skewer and serving them 