Preheat your oven to 225°F (107°C). Thinly slice Fuji apples using a mandoline or sharp knife, ensuring uniform thickness for even drying. Arrange the slices on a baking sheet lined with parchment paper. Bake for 1 hour, then flip the apple slices over and return them to the oven for an additional hour until they are fully dried and lightly crisped.

In a medium skillet, heat pecans over medium heat for 2-3 minutes, stirring frequently to ensure they toast evenly. Add brown sugar and continue stirring until the nuts are golden brown and fragrant. Once done, transfer the pecans to a sheet of parchment paper to cool completely, allowing the sweetness to crystallize as they cool.

In a mixing bowl, whisk together champagne vinegar, minced garlic, cream, mustard, honey, and a pinch of salt and pepper to taste until combined. Gradually whisk in olive oil, creating an emulsion that should appear thick and creamy. Set the creamy champagne vinaigrette aside to allow the flavors to meld together while you assemble the salad.

In a large mixing bowl, toss together spring greens with a light sprinkle of salt and pepper to enhance the flavor at the base of your Fuji Apple Chicken Salad. Layer on the cooked chicken, apple chips, toasted pecans, halved grape tomatoes, and crumbled gorgonzola cheese. Drizzle the creamy champagne vinaigrette generously over the top and gently toss to combine all the delightful ingredients.