Ingredients

• 3-4 medium apples, cut crosswise (we like to use a few varieties to create different flavor profiles; try this with EverCrisp®, Gala, Honeycrisp, Pink Lady, or SnapDragon®)
• 1 store-bought rotisserie chicken
• 2-3 celery stalks, finely chopped
• 1 shallot, finely chopped (about ¼ cup)
• ½ cup dried cranberries, roughly chopped
• ½ cup mayonnaise
• 1 Tbsp whole grain mustard
• Salt and pepper to taste
• Optional: ¼ cup roasted pecans, chopped; fresh herbs, finely minced; curry powder to taste

Directions

1. Remove skin from rotisserie chicken and pull breast, wing, and leg meat away from the bones. Shred. This yields about 3 cups of chicken.
2. In a large bowl, whisk together mayonnaise, mustard, salt, pepper, and optional herbs or curry powder. Toss in chicken, celery, shallot, dried cranberries, and optional pecans.
3. Slice apples crosswise and remove seeds. Line slices on a serving platter and rub lemon juice over top to prevent browning. You can skip this step if you're using EverCrisp®, which is slow to brown!
4. Scoop about 1 tablespoon of chicken salad onto each apple slice. If you're making ahead of time, cover prepared slices with plastic wrap and store in the fridge for up to 2 hours.