For the salad:
2 chicken breasts, tempered at room temp for 15 minutes
2 tbsp 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 tbsp red wine vinegar
1 tbsp 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 tbsp 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!