Dressing can be made ahead of time. When ready to serve pour most of the dressing over salad. Toss to coat. Add additional dressing if needed. I like to reserve a little dressing in case of leftovers. Store leftover salad in refrigerator. Add reserved dressing to leftovers if needed or just drizzle with a little olive oil if you used all of the dressing if needed.
To save time use leftover chicken or shred a store bought rotisserie chicken. See post for how I easily make chicken to shred and chop in salads in my Instant Pot.