4 cups diced cooked chicken (~ 5-6 split bone-in breasts)
1 apple, small dice (golden)
1/4 cup chopped fresh basil leaves
1/4 cup slivered almonds, toasted in a dry pan
1/2 cup plain greek yogurt
1/2 cup mayonnaise
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat the oven to 350 degrees F.
Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
When the chicken is cool, remove meat from the bones and discard skin and bones and weird rubbery bits, or, even better, keep that shiz for making stock! Cut the chicken into a 3/4-inch dice.
In a medium bowl, combine chicken, basil, apple and almonds. In a small bowl, combine sour cream, yogurt, lemon juice, salt, and pepper. Add to chicken mixture, tossing gently to coat. Cover and chill. Or just eat is straight out of the mixing bowl with toast points or Boston Bib or whatever tickles your fancy.