Pistachio and Cranberry Chicken Salad

Adapted from this lovely recipe from Plum Pie:

INGREDIENTS:

• 2 chicken breasts (bone-in, skin-on)
• 1/4 cup pistachios, salted/roasted and chopped
• 1/3 cup apples, minced
• 1/2 cup dried cranberries, chopped
• 1 tbs shallots, minced
• 1/2 cup Greek yogurt
• 2 tbs mayo (I used the new Olive Oil stuff..)
• 1 tbs white wine vinegar (or apple cider vinegar)
• 1 tbs rosemary, minced

INSTRUCTIONS:

1. Preheat oven: 375F
2. Lightly coat chicken in olive oil. Sprinkle with salt and pepper. Roast in oven for ~35 min or until fully cooked through. Set aside to cool.
3. Mince apples and coat in vinegar.
4. Add apples in a big bowl with pistachios, shallots, and rosemary.
5. Shred chicken with a fork and knife into small bite-size pieces. Lightly salt. Add to mixture.
6. Toss with yogurt and mayo. set in fridge to cool ~1hr.