Preheat oven to 400 and place chicken breasts in a large baking dish.
Bake chicken breasts for about 25 minutes, or until the internal temperature at the thickest part of the breast reaches 165. Baking time will vary pending how thick your breasts are. Once cooked through, allow chicken to fully cool before shredding or cutting.
While chicken is cooking, prepare the dressing. In a small bowl, whisk together all of the dressing ingredients. Keep the dressing in the fridge while the chicken is cooking and cooling.
Once your cooked chicken has cooled (about 30 minutes), take your cooled chicken and shred it or cut it into cubes. I prefer shredded chicken for this recipe.
To shred the chicken, I recommend using a hand-held blender. Cut the chicken breasts in halves or quarters (this makes it easier to shred) and put in in a large bowl. Turn blender on med-low speed and "blend" until chicken is shredded. Trust me... it works and makes great shredded chicken! You can use two forks as well if you don't want to break out the blender.
Add the shredded (or cubed chicken) to a large bowl and mix in the chopped apples, chopped celery, cashews, and prepared dressing.
Allow the finished salad to sit in the fridge for a few hours before eating (it's best when it's cold, but you can eat right away if needed).
Serve over a bed of spinach or in a sandwich. Try adding avocado, green onions, and/or tomatoes as additional toppings!