For the salad
2 chicken breasts, tempered at room temp for 15 minutes
2 T canola oil
3 stalk celery, halved lengthwise and thinly sliced
½ cup dried cranberries
1 JAZZ™ apple, small diced

For the vinaigrette
½ cup greek yogurt
1 T red wine vinegar
1 T extra virgin olive oil
1 tsp finely chopped shallot
½ tsp kosher salt
20 turns fresh cracked pepper

Equipment needed
Small mixing bowl
Large mixing bowl
Large sauté pan (oven proof)

Preheat oven to 375 degrees
Whisk together vinaigrette ingredients until well combined and chill in refrigerator until ready to use
Heat a large sauté pan over high heat
Add 2 T canola oil and allow to warm slightly
Meanwhile, season both sides of the chicken breasts generously with salt and pepper
Add the chicken to the pan and allow to sear on both sides for 2 minutes
Place the sauté pan in the oven and allow to continue roasting for 15-20 minutes, or until just firm
Allow the chicken to rest in the fridge till chilled throughout
Shred the chicken with your hands or forks
Toss the chicken and the vinaigrette together until well combined
Add the remaining salad ingredients and lightly toss again
Serve over toast or on top of a salad!