Chicken walnut salad

Chilled chicken salad is a classic dish that is perfect for picnics and late suppers on hot summer days when only cool will do. It is easy to make, and with a few special touches, a very gourmet meal.

Ingredients

1 pound boneless chicken breast

1/2 cup chopped walnuts

1/4 cup finely chopped celery

1/2 cup seedless grapes, sliced in thirds

1 Granny Smith apple, peeled and chopped

1/8 cup sweet onion, finely diced

6 T chopped fresh dill

1 clove roasted garlic, finely diced

1/3 cup plain yogurt

3 oz. dried cranberries

Salt and pepper

Directions

Season the chicken breast with salt and pepper; grill or bake until done but not dry. Set aside to cool. Toast walnuts until medium brown in a 300-degree oven. Cut chicken into 1/4-inch cubes. Mix chicken, walnuts, celery, onion, garlic and dill in a bowl. Refrigerate for 1-2 hours. Add apple and grapes and toss to mix.Season to taste with salt and pepper. Stir in yogurt, making sure the components are well coated. Garnish with dried cranberries. Refrigerate for at least four hours. Serve with warm pita bread. You can buy it, but try making your own pita -- it’s easy.Bon appetit!