Chive Jive Chicken Salad

What you need:

• 1 lb chicken breast, chopped or shredded (you can also use the breast meat from a rotisserie chicken – warm chicken really soaks in the flavor)
• 1/4 cup Mod Squad Martha Chive Jive Vinaigrette 
• 1/2 cup nonfat Greek yogurt
• 2 tablespoons Major Grey’s Chutney
• 2 tablespoons fresh basil, chopped
• Granny Smith Apple, chopped
• Dried cranberries 
• Spiced pecans, chopped (can also use sunflower seeds)
• Sea salt
• Course black pepper
• Olive oil 

What to do:

• Heat oven to 375. 
• Lightly brush chicken breasts with olive oil, season with sea salt and pepper. 
• Bake for 15 minutes, or until cooked through.
• Remove from oven, chop or shred chicken, and transfer to mixing bowl – including the juices.
• Add remaining ingredients – minus olive oil – and refrigerate (don’t worry if it appears on the saucy side, it will quickly soak in).
• Serve on artisan farm or pumpernickel bread as a sandwich, crostini as an app, Parker House yeast rolls as a slider, or on top of mixed greens as a salad.