Fill a medium stock pot three-quarters full with water and bring it to a boil. Add the no-salt seasoning to the boiling water. In a large separate bowl, juice the lemon, then add the remaining lemon rind into the boiling water.

Add the chicken breasts to the pot and boil for 4 minutes. Reduce the heat to a simmer and cook for another 8 minutes. Remove the chicken from the pot and place it on a cutting board to cool.

While the chicken cools, core the apple and dice it into 1/4-inch pieces. Place the diced apple in the bowl with the lemon juice.

Add the pumpkin seeds, mayonnaise, Greek yogurt, Dijon mustard, pink salt, and freshly cracked black pepper to the bowl. Mix everything together until fully combined.

Once the chicken has cooled, shred it into small, bite-sized strands using two forks or clean hands. Add the shredded chicken to the bowl with the dressing and gently fold until the chicken is well coated and the apple and pumpkin seeds are evenly distributed throughout the salad.

Cover the bowl and refrigerate until ready to serve