First, prepare and cook the chicken. (Alternatively, you could definitely use a store-bought rotisserie chicken to help this salad come together in a flash.) I simply drizzled each side with avocado oil and seasoned each side with salt, pepper, garlic powder, and oregano. Heat a couple tablespoons of oil in a skillet on the stove and cook chicken breasts for about 8-10 minutes each side on medium heat, until cooked through. Set aside and allow to cool while you prepare the rest of the salad. Once cooled, chop the chicken up into bite-sized pieces.
Make the dressing by adding all of the ingredients into a blender or bullet cup and blend until smooth. Set that aside until ready to serve.
Prepare the walnuts by putting them into a glass bowl and mixing the honey in to evenly coat the nuts. Pour the honey coated walnuts onto a pan and toast (in the toaster oven or regular oven) until golden brown. Watch very closely as they can burn in an instant!
Next, spiralize or thinly slice the apples. The curly apples are a fun addition, but sliced apples will work just fine.
Break up the cheese into small chunks and slice the avocado.
Put it all together now! You can assemble each salad separately for individual servings or make one big bowl of lettuce topped with walnuts, avocado, cheese, apples, and chicken. Add dressing when ready to serve!
