If using raw chicken, simmer in water with pepper for 20 minutes until cooked through, or season with pepper and bake at 325°F for 25 minutes.
Let cool and then chop. Place in a serving bowl with the pecans and ginger.
In a separate bowl, combine the mayonnaise, buttermilk, pepper, salt (if using), and Italian style seasoning
Pour over the chicken mixture and stir to coat.