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Begin by preparing the dressing: in a small bowl, whisk together the orange juice, white wine vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until thoroughly combined. Set aside.
In a large mixing bowl, combine the shredded or diced cooked chicken, finely diced apple, halved red grapes, and thinly sliced celery. Toss gently to distribute the ingredients evenly.
Pour the prepared citrus vinaigrette over the chicken and fruit mixture. Fold the ingredients together until everything is lightly coated with the dressing.
Carefully stir in the toasted and chopped pecans and the crumbled feta cheese. Ensure these additions are well integrated into the salad.
For optimal flavor development, cover the bowl and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld beautifully.
Serve chilled as a stand-alone dish or alongside fresh greens.