New-Style Apple Waldorf Salad

• 1 (2 1/2 lb) rotisserie chicken, I have also used grilled chicken breasts with wonderful results (maybe two large breasts)
• 1 Red Delicious apple, cored and thinly sliced (peel intact)
• 1 bunch watercress, washed, dried and tough stems removed or 1 (6 ounce) bag spinach
• 8 ounces dried capellini
• 13 cup apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon honey dijon mustard
• 1 teaspoon chopped fresh thyme
• 18 teaspoon salt
• 18 teaspoon black pepper
• 23 cup extra virgin olive oil
• 34 cup glazed sesame walnuts (I have a hard time finding these. I usually use glazed almonds)

1. Shred chicken into a large salad bowl, discarding skin and bones.
2. Add apple and watercress (I have always used spinach).
3. Break cappellini into thirds.
4. Bring 2 quarts water to a boil.
5. Remove from heat; stir in cappellini.
6. Let stand 5 minutes, stirring to avoid sticking.
7. (Note: I have always used spaghetti since my husband doesn't like cappellini.
8. In that case, cook according to package directions).
9. Dressing: In bowl, whisk vinegar, honey, mustard, thyme, salt and pepper.
10. Slowly whisk in oil.
11. Drain pasta; rinse with cool water, drain.
12. Add to chicken with nuts.
13. Add dressing.
14. Dressed salad can be kept in refrigerator up to 24 hours.

rotisserie chicken, red delicious apple, spinach, capellini, apple cider vinegar, honey, honey, thyme, salt, black pepper, extra virgin olive oil, walnuts

Taken from www.food.com/recipe/new-style-apple-waldorf-salad-122382 (may not work)