NOTE: This is best eaten the day it's made and the following day. It's still "good" up to 4 days, BUT you'll notice a change in the chicken's texture, which I don't enjoy. I prefer serving it as a sandwich on a large deli croissant (yum!), but we also like it in a bowl as a salad.

I really prefer making this with 2 rotisserie chickens from the grocery's deli for a couple reasons. Perfectly seasoned and cooked (easy), and I get to indulge in a guilty pleasure while prepping the salad: crispy chicken skin!! (Don't judge; it's delicious!) I'll skin the chicken and crisp to perfection in the air fryer while boning and chopping the chicken. I usually prep the chicken the day before I make the salad, mainly because I'm old and tire easily.

In a large mixing bowl, using a rubber spatula, mix together all the salad dressing ingredients. Peel the apples, core, dice small, and stir into the dressing. This will keep them from discoloring while prepping the rest of the salad.

Add all ingredients to the large mixing bowl with the salad dressing and apples and mix well with rubber spatula. Store in covered container in refrigerator.