Fall Chicken Salad

Add all vinaigrette ingredients (extra olive oil, apple cider, low-fat Greek yogurt, rice wine vinegar, Dijon mustard, apple, and salt) to a blender and blend until smooth; pour into a large bowl and set aside.

Preheat the oven to 375°F.

Pat the chicken breasts dry and season generously with salt and pepper.

Heat 1 tbsp olive oil in an oven‑proof skillet over medium‑high heat; sear the chicken on both sides for about 2 minutes until a golden‑brown crust forms.

Transfer the skillet to the oven and bake the chicken until the internal temperature reaches 160°F, then remove and let rest for 8 minutes until it reaches 165°F.

Dice the rested chicken and add it to the bowl with the vinaigrette; let sit for 5–10 minutes to absorb the dressing.

In a separate bowl combine the diced apples, diced celery ribs, thinly sliced scallions, pomegranate seeds, chopped parsley, and pecans or walnuts; mix well.

Add the dressed chicken to the salad mixture and toss gently to combine.

Store the salad in an airtight container in the refrigerator for up to a week.