JAZZ™ Apple & Cranberry Chicken Salad


  • 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
  • 1/2 cup dried cranberries
  • 1 JAZZ™ apple, small diced
  • For the vinaigrette
  • 1/2 cup Greek yogurt
  • 1 tbsp red wine vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tsp finely chopped shallot
  • 1/2 tsp kosher salt
  • 20 turns fresh cracked pepper


  • Preheat oven to 190 degrees Celsius
  • 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

Credit: Lorin Peters- @LorinMichel


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