1. 1. Prepare the Chicken: If you haven’t already, shred or dice your cooked chicken into bite-sized pieces. Aim for uniform pieces so that each bite of salad gets a good mix of ingredients. Place the chicken in a large mixing bowl.

2. 2. Add the Fresh Ingredients: To the bowl with the chicken, add the chopped apples, dried cranberries, chopped celery, and chopped red onion. If using, add the toasted pecans or walnuts now.

3. 3. Whisk the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and maple syrup (if using). Stir until the dressing is smooth and well combined.

4. 4. Combine and Mix: Pour the dressing over the chicken and vegetable mixture in the large bowl. Using a spatula or large spoon, gently fold all the ingredients together until everything is evenly coated with the dressing.

5. 5. Season to Taste: Add salt and black pepper to your liking. Start with a pinch of each, mix, and then taste. Adjust the seasoning as needed until the flavors are perfectly balanced.

6. 6. Chill (Optional but Recommended): For the best flavor, cover the bowl and refrigerate the chicken salad for at least 30 minutes before serving. This allows the flavors to meld beautifully.

7. 7. Serve It Up: Serve the Harvest Chicken Salad over a bed of fresh mixed greens, in lettuce cups, or as a filling for a paleo-friendly wrap. Enjoy immediately!