Poppyseed Chicken Salad

With warmer weather on the horizon I have been gathering some favorite recipes that are refreshing and satisfying. This poppyseed chicken salad is one of my favourites. It's light but filling, and super easy to make which is a big bonus. As most of my recipes go, adjust amounts according to your preferences and substitute based on what you have on hand.

Ingredients:
2 lbs chicken breast, cooked and shredded*
1 apple, diced of your choice; we usually choose Gala or Fuji)
1 cup grapes, halved or quartered
2 stalks celery, chopped
1/3 cup raw walnuts, chopped
1/3 cup dried cranberries
2 green onions, diced
1/2 cup Brianna's poppyseed dressing (more or less depending on preference)
Dash of white vinegar
Salt and pepper to taste
Feta cheese
Ciabatta/torta rolls or artisan bread

Directions:
1. Place chicken in slow cooker with enough water to cover about halfway. Cook on low 6-7 hours, high 3-4 hours. You can also boil the chicken in water/broth until tender enough to shred.
2. Prepare ingredients that need to be chopped and diced, add to large bowl.
3. Add shredded chicken, poppyseed dressing, vinegar, salt and pepper to the rest of the ingredients and mix.
4. Let chill until ready to serve. Serve with feta cheese on sliced French/artisan bread or ciabatta/torta rolls

*to make it a super easy and convenient meal, use a rotisserie chicken [shout out to Costco] instead of cooking your own.