This is a great salad to serve for a light lunch and it can be made ahead of time.  You could even make a sandwich using a fresh croissant sliced in half.  Either way is delicious.

• 1 cup dried tart, red cherries (cranberries can be used as a substitute)
• 4 chicken breast halves (bone in and skin on for extra flavor) roasted and cut into pieces (see recipe below for roasting)
• 3 stalks celery, chopped
• 2 Granny Smith apples, chopped
• 1 cup pecans, toasted and chopped (toast in a dry skillet for a few minutes as you turn them)
• 1-1/4 cups mayonnaise
• 1 tbsp. Raspberry vinegar
• fresh parsley, chopped to taste
• salt and pepper to taste

Mix cherries, chicken, celery, apples and pecans in a large bowl.  Combine the mayonnaise, parsley and raspberry vinegar.   Add to the chicken mixture and toss lightly.  Season with salt and pepper;  chill for 2 hours or longer.  Serve on a bed of red leaf lettuce and garnish with additional dried fruit.

Roasting Chicken Breasts for Salads:

Preheat the oven to 350°F.  Rub the chicken breasts with extra virgin olive oil and sprinkle with ground salt and pepper.  Roast for 30-40 minutes depending on the size of your chicken breasts, until the thickest part of the breast registers 160°F.

Comment:  I do not like chicken skin ,  however, when you are roasting them, the bones and skin do add extra flavor.    I cooked the breast on the left 10 minutes longer than the one on the right.