Use a sharp knife to gently poach or roast the chicken breasts until they reach an internal temperature of 75°C (165°F). Let them rest for 5 minutes before shredding or chopping into bite-sized pieces, releasing a savory aroma.
Meanwhile, finely chop the celery and green apples, observing their crisp textures and bright colors. Toast the nuts in a dry skillet over medium heat until fragrant and golden, about 3-4 minutes, then let them cool.
In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper until the mixture shimmers and is well emulsified, releasing a fresh citrus aroma.
In a large mixing bowl, combine the shredded chicken, chopped celery, apples, and toasted nuts. Pour the vinaigrette over the mixture and gently toss to coat all ingredients evenly without crushing the apples or celery.
Sprinkle the chopped herbs over the salad, giving it a final gentle toss to incorporate the vibrant greens.
Let the salad rest for about 10 minutes to allow flavors to meld and the textures to become even more satisfying. During this time, the crunch from the celery and nuts remains crisp, balancing the tender chicken.
Serve the salad chilled or at room temperature, garnished with extra herbs or nuts for an inviting, colorful presentation. Enjoy the lively textures and fresh flavors in every bite!
