1. Preheat oven to 350°F and toast walnuts on a baking sheet for 6–8 minutes until fragrant, then cool.

2. If using fresh chicken, poach or roast until cooked through, then shred or chop into bite-sized pieces.

3. In a small bowl or jar, whisk apple cider vinegar, olive oil, honey, salt, pepper, and herbs until emulsified.

4. In a large bowl, combine chicken, cooled walnuts, feta, and mixed greens.

5. Pour dressing over the mixture and gently toss until evenly coated.

6. Lightly toast bread or rolls if desired.

7. Spoon chicken salad onto bread, add optional sliced apples or extra greens, top with remaining bread.

8. Serve immediately or store salad and dressing separately in the refrigerator for up to three days.