Try chef Cat Cora's
recipe for Fuji Apple, Walnut and Herb Salad with Roasted Chicken, a tasty lunchtime meal from her complete seven-day menu
Servings: Serves 4
Ingredients 2 Tbsp. red wine vinegar2 Tbsp. olive oil2 Tbsp. plain yogurt1 tsp. prepared mustard (such as Dijon)1 Tbsp. finely grated lemon zest2 tsp. lemon juice1/4 tsp. salt1/4 tsp. freshly ground black pepper1 cup walnut pieces1 cup cored and chopped apple2 Tbsp. Italian seasoning spice blend or dried dill1 cup shredded cooked/roasted chicken (use leftovers)
To make dressing: In a medium bowl, combine the lemon zest, yogurt, oil, mustard, vinegar, lemon, salt and pepper, and mix well.
To make salad:In another bowl medium bowl, combine the walnuts, apples chunks, dill and cooked chicken, and set aside. Pour the dressing onto the apple mixture right before serving, and stir until blended. Arrange on serving plates and serve chilled.