If your roasted chicken is not yet sliced, shred or dice about 2 cups of cooked roasted chicken breast into bite-sized pieces. If cold, let sit 5–10 minutes at room temperature or warm gently in a skillet for 1–2 minutes to take the chill off.

Prepare apple

Core and dice the apple into 1/2-inch pieces. To prevent browning if not assembling immediately, toss diced apple with 1/2 teaspoon lemon juice (optional).

Assemble salad

In a large bowl, combine 4 cups arugula, 2 cups diced/shredded chicken, 1.5 cups diced apple, 1 tablespoon golden raisins, 1/2 cup coarsely chopped candied pecans, and 1/2 cup crumbled blue cheese. Toss gently to distribute ingredients evenly.

White Balsamic Vinaigrette

Whisk the vinaigrette: In a small bowl or jar, combine 3 teaspoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 teaspoon minced shallot. Slowly whisk in 3 tablespoons extra-virgin olive oil until emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add more honey for sweetness, more vinegar for acidity, or a pinch more salt if needed.

If using a jar, put the lid on and shake vigorously until combined. Allow the vinaigrette to sit 5 minutes so the shallot softens and flavors meld.

Finish & Serve

Dress the salad: Drizzle about 2–3 tablespoons of vinaigrette over the assembled salad (start with less; you can always add more). Gently toss to coat all components evenly. Taste and add more vinaigrette or salt/pepper if desired.

Plate and garnish: Divide the salad between plates or bowls. Sprinkle additional candied pecans if desired and a light dusting of lemon zest for brightness. Serve immediately.