If your chicken is not already cooked, poach two medium boneless skinless chicken breasts in simmering water for 12–15 minutes until cooked through, then let cool and shred or dice to measure 3 cups. Alternatively use leftover roasted or rotisserie chicken and chop to size.

Core and dice enough apple to yield 1 1/2 cups (about 1 medium-large apple). For best texture, leave the skin on. To prevent browning, toss apple pieces with a squeeze of lemon juice if not using immediately.

Thinly slice 3 tablespoons of green onion (white and tender green parts).

Roughly chop 1/2 cup dried pecans. If pecans are sweetened or candied, reduce the added sugar in the dressing if desired.

Shred or cube enough mild green cheese (Monterey Jack or similar) to equal 1 cup.

Make the dressing

Combine

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup plain yogurt (or sour cream), 2 tablespoons honey or granulated sugar, 1 tablespoon apple cider vinegar, and 1 teaspoon Dijon mustard until smooth.

Season the dressing with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust sweetness or acidity: add more honey/sugar if you prefer sweeter, or another 1/2 teaspoon vinegar if you prefer tangier.

Assemble the CALL CHICKEN

In a large mixing bowl combine the shredded chicken (3 cups), diced apple (1 1/2 cups), sliced green onion (3 tablespoons), shredded green cheese (1 cup) and chopped dried pecans (1/2 cup).

Pour the prepared dressing over the chicken mixture. Use a spatula to gently fold until all ingredients are evenly coated. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Cover and refrigerate for at least 30 minutes to allow flavors to meld. The salad can be served cold or at cool room temperature.

Serve CALL CHICKEN chilled on a bed of lettuce, as a sandwich or wraps, or alongside crackers. Garnish with a few whole pecans and additional sliced green onion if desired.