This chicken salad just feels like fall. It is a fantastic blend of chicken salad with some fruit and nuts that all work so well together. In this recipe I use fresh apples, but fresh pears are also awesome in this. Give it a try next time. Such a great light lunch when served in a lettuce wrap, on a pita, in a regular wrap or just grab a fork!! However you choose, I know you will love it!!

FALL MEDLEY CHICKEN SALAD

3  SPLIT CHICKEN BREASTS
OLIVE OIL
SALT & PEPPER
2  APPLES DICED
3 CELERY STALKS DICED
1/2  CUP DRIED CRANBERRIES
1/3  CUP CRUSHED PECANS
1  CUP MAYONAISE

Preheat your oven to 350 degrees. In a large roasting pan...lay your chicken and drizzle with olive oil. Season with salt & pepper. Bake at 350 degrees for about an 1 hour and 15 minutes or until the chicken is cooked through.

When cooled, pulled the meat off the bones and shred.

Now....so easy. Get your chicken into a large bowl and add the cranberries, celery, crushed pecans. When you dice your apples, just toss them in a bit of lemon juice and they will not brown. Then your chicken salad will] last a bit longer. Last, add your mayo in small additions so you can put as much or as little as you like as you mix it all together. Season well with salt & pepper.

Wow...sooooo good!! And very simple. Again, serve it anyway you like. I served it on a bed of lettuce on top of a pita. It looked beautiful...and tasted incredible.
​     ENJOY!!!   ALL GOOD STUFF!!!