one large boneless and skin ON chicken breast

mix together the following ingredients for the marinade:
1 tsp. sage or poultry spice
1 tsp, herbs de provence
1/2 tsp. granulated garlic
1 tsp chili
1 tsp. salt
1/2 tsp. pepper
1 TBLSP balsamic vinegar
1 TBLSP. grapeseed or other cooking oil
with your fingers or a spoon spread the marinade under the skin and onto the meaty side of the chicken breast
allow to sit at room temperature for half an hour
cook chicken on bone side, with marinade/skin side up on medium high for 15 minutes. Turn chicken and cook on meaty side for 10  minutes. Turn chicken back over onto the bone side and continue cooking on medium low heat until chicken is cooked through.
Allow chicken to cool thoroughly. I like to cook my chicken the day before I want to make the salad.  keep it in the fridge, wrapped in plastic or in a bowl with a lid.

two to three hours before serving, remove the skin and shred chicken with your fingers. I do not like cubed chicken.   Call me fussy but it makes me gag. I don’t know when it happened but I remember the day quite a few years ago when I was eating at a restaurant and ordered a pasta dish with chicken. When I was “finished” a friend I was with said “maybe in future you would like to order the pasta Without chicken”.   Sure enough, most of the chicken was still in my bowl.   I have, in the past few years, realized that when I make a chicken salad or really even a cooked chicken dish like
chicken lasagna I much prefer the taste and texture if it is shredded rather than cubed.

So, shred your chicken and then chop it as you see in the pictures.
set it aside and
cut 10(ish) grapes in half
dice one apple
dice into fine pieces 1/4 of a red onion

In a separate bowl mix together the following ingredients for the dressing
1 tsp. dijon mustard
juice and zest from one large lemon OR instead of lemon, use 2 TBLSP. balsamic vinegar
1 TBLSP. mayonnaise or yogurt (I remind you that I don’t like my salads too creamy.  Just enough “sauce” to help it to stick together.  If you want more, add more 1 tsp. at a time)
1/2 tsp. salt and a pinch of pepper

mix the dressing into the shredded chicken and set aside until you are ready to serve it.

if you are serving the chicken salad on the triple salad platter,
in the middle section of the platter, place some greens of choice, top with slices of cucumber, tomato and yellow peppers  make a salad dressing and drizzle it over the top of the greens
Then make a row of potato salad and a row of chicken salad
serve immediately!

You will love the look of the platter and your guests will thank you for a delicious lunch.

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♥