It's important to distinguish chloride from chlorine (and chloramine.)
Chlorine in the context of water components refers to chlorine and chloramine compounds that are commonly added to tap water as a disinfectant, and fortunately are easily removed by carbon filtration. Chlorine as Cl2 gas will dissipate if water is left standing or boiled. The water report would typically list it as free chlorine and total chlorine (total chlorine includes the chlorine associated with chloramines), and their values should be kept near zero (below 0.1 ppm) in your brewing water.
Choride refers to the Cl- ion associated with sodium chloride (table salt) calcium chloride (pickle crisp) etc. It is difficult to filter, so if you are unlucky and have have high levels of it in your tap water you may want to consider using an RO system, a distiller, bottled water, or Zero Water to reduce or eliminate it. What constitutes high levels depends on other factors, as Professor Pavlis pointed out above. La Marzocco, for example, recommends that it be less than 30 mg/L and that recommendation assumes that you also have a favorable hardness and alkalinity.
Some areas have chloride in the tap water in excess of 100 mg/L. Cambridge MA, for example runs over 150 ppm. Other areas may have seasonal spikes of chloride in the water due to runoff from winter use of salt on the roads.
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