Smoked chicken waldorf salad

1. Prepare the Pecans:
- Preheat your oven to 350°F (175°C).
- Spread the pecans evenly on a baking sheet.
- Toast the pecans in the oven for about 8–10 minutes, or until lightly browned and fragrant. Allow them to cool, then roughly chop and set aside.

2. Cook the Chicken:
- Season the chicken breasts with salt and pepper.
- In a pan over medium heat, add a small amount of olive oil.
- Cook the chicken breasts until they are fully cooked through and have an internal temperature of 165°F (74°C). This should take about 6–7 minutes on each side.
- Once cooked, remove from the pan and allow to cool. After cooling, dice the chicken into bite-sized pieces.

3. Prepare the Fruit and Vegetables:
- Halve and pit the avocados, then scoop out the flesh and cut into chunks.
- Core the apples and cut them into small cubes.
- Thinly slice the celery stalk.

4. Make the Dressing:
- In a small bowl, mix together the mayonnaise, olive oil, vinegar, chopped chives, honey, and a pinch of salt and pepper.
- Whisk until the dressing is smooth and well combined. Taste and adjust seasoning if needed.

5. Combine All Ingredients:
- In a large salad bowl, add the arugula, diced chicken, avocado chunks, apple cubes, and sliced celery.
- Drizzle the dressing over the salad and gently toss to combine everything evenly.

6. Serve:
- Sprinkle the toasted pecans over the top of the salad.
- Serve immediately and enjoy your delicious Smoked Chicken Waldorf Salad!