If cooking your own chicken, go ahead and get it going. I baked my chicken thighs and seasoned with Trader Joe's Everything but The Leftovers seasoning. Set aside once cooked to cool. Slice or cut chicken however you like when serving!
Prep a baking sheet with parchment paper and set aside. In a skillet over medium heat, add in water, brown sugar, and pinch of salt. Stir this until melted and starting to bubble. Add in chopped pecans and stir to coat. Stir constantly for about 2 minutes until pecans are coated and the syrup mixture has thickened up. Pour pecan mixture onto parchment sheet and spread into an even layer. Allow to cool. Once cool break up the pecans into small pieces that can be sprinkled on the salad!
In a mason jar add in all salad dressing ingredients. Shake well. Taste and adjust seasoning as needed.
In a large salad bowl add in your salad base. Top with chicken, blue cheese, avocado, pecan praline crunch, chopped apple, and crushed kettle cooked potato chips (I just crush them with my hands right on top of the salad). Drizzle dressing on to the salad. Serve immediately and enjoy!
