*you could omit the mayo for a 1pp difference per serving, but I love the flavor it adds.

**Preheat the oven to 385°F. Take two sheets of parchment paper and place a chicken breast onto each piece. Add salt and pepper. Bring up the long ends of parchment and roll down. Then, fold in the two sides and tuck under the bottom. Place onto a baking sheet and bake for 20-25 min. Turn off the heat and let them sit in the oven for 10 minutes. Take out of the oven and allow to cool.

***To get the texture of the original derby chicken chicken salad, place cooked chicken breast into the bowl of a stand mixer with a paddle attachment. Turn on medium and you’ll have perfectly shredded chicken in seconds!

• In the mixing bowl with the shredded chicken, add the greek yogurt and mayo. Turn on low and mix until incorporated.

• Add salt and pepper to taste.

• Using a spatula or spoon, gently mix in the apples, grapes, walnuts and scallions until everything is combined.

• Store in the fridge for 4-6 hours so all the flavors can marry and become awesome.