1. Prepare the Chicken: If you’re starting with whole cooked chicken, shred or dice it into bite-sized pieces. Aim for uniform pieces so that each bite of salad is consistent. Place the chicken in a large mixing bowl.

2. Dice the Apple and Celery: Core the apple and dice it into small, even pieces. You can leave the skin on for extra fiber and color, or peel it if preferred. Wash and finely chop the celery. Add both to the bowl with the chicken.

3. Add Dried Cranberries and Nuts (Optional): Stir in the dried cranberries with the chicken, apple, and celery. If you’re using pecans or walnuts, add them now for an extra layer of crunch and flavor.

4. Whisk the Dressing Ingredients: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until completely smooth and well combined. The dressing should be creamy and slightly tangy.

5. Combine and Mix: Pour the prepared dressing over the chicken mixture in the large bowl. Using a spatula or large spoon, gently fold all the ingredients together until everything is evenly coated with the dressing. Be careful not to overmix, as this can break down the chicken too much.

6. Taste and Adjust Seasoning: Take a small taste of the chicken salad. Adjust the salt and pepper if necessary. You might also want to add a touch more apple cider vinegar for extra tang or a pinch of sugar if you prefer a sweeter profile.

7. Chill Before Serving: For the best flavor, cover the bowl and refrigerate the chicken salad for at least 30 minutes before serving. This allows the flavors to meld and the salad to chill thoroughly.