Ingredients:

• 1 ¾ lbs. skinless boneless chicken breasts
• 2 green onions, chopped
• ½ cup diced celery
• 1 cup diced apple
• ½ cup pecans, toasted and chopped
• 3 tablespoons chopped fresh parsley
• 5 tablespoons OLEA's Basil Infused Olive Oil
• 3 tablespoons OLEA's Peach White Balsamic Vinegar
• 2 tablespoons plain Greek yogurt
• Sea salt and fresh cracked pepper

Directions:

• Poach chicken breasts by filling a 2-to-3-quart sauce pan full of water.
• Add the chicken breasts and 1 tablespoon of salt.
• Bring to a full boil and then turn off the heat and cover the pot.
• After 12 minutes, remove one of the breasts and cut into the thickest part to check for doneness. If there is any pink, return to the pot for another 5 minutes.
• The breasts are done when they are uniformly white and opaque and register at least 165 degrees F in the middle.
• Remove to a colander to drain and cool.
• When the chicken is cool, cut into ½” cubes and place into mixing bowl, followed by the green onion, celery, apple, parsley, pecans, Greek yogurt, basil olive oil, and peach balsamic vinegar with a few grinds of pepper.
• Stir gently to combine.
• Taste and add more salt and pepper if needed.
• Spoon onto bread of your choice, or eat by itself, and enjoy! 

Recipe adapted from The Little Shop of Olive Oils