Waldorf Chicken Salad

For the Chicken:
2 boneless, skinless chicken breasts (16 oz.)
1 tablespoon olive oil
Salt

For the Salad:
2 medium celery ribs, cut into small dice
2 medium scallions, white and green parts, minced
1 large crisp apple, cored and cut into medium dice
6 tablespoons chopped, toasted walnuts
8 oz. Greek yogurt
2 tablespoons olive oil based mayonnaise
2 tablespoons juice from 1 lemon
2 tablespoons minced fresh parsley leaves
Salt and ground black pepper

1. For the chicken: Heat the oven to 400 °F. Put the breasts in a foil-lined lined baking sheet. Brush with the olive oil and sprinkle generously with salt to taste. Roast for 35 to 40 minutes. Cool to room temperature. Shred the meat.

2. For the Salad: Mix the shredded chicken and celery, scallions, apple, walnuts, mayonnaise, yogurt, lemon juice, and parsley together in a large bowl. Add salt and pepper to taste.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user LILHAMMIE87.