Place chicken breasts in a baking sheet. Coat with avocado oil, 1 Tbsp lemon juice, garlic powder, and 1 tsp pink himalayan salt.
Bake chicken for 25 minutes, flipping 15 minutes through.
While the chicken is in the oven, chop the red onion, celery, and cherries. Add to a large bowl and combine with the mayo, mustard, 1 Tbsp lemon juice, 1 tsp salt, and Italian herbs.
When chicken is done cooking, take out of the oven and let cool. Do not mix in the chicken with the rest of the ingredients while still warm.
Chop cooled chicken into small cubes and mix with rest of ingredients.