• You can either roast or boil the chicken breasts based on your preference. Both methods are simple and yield juicy chicken!

Roasting Method:

• Preheat the oven to 400°F (200°C).
• Season the chicken breasts with salt, pepper, and drizzle with olive oil.
• Place the chicken on a baking sheet lined with parchment paper or foil.
• Roast for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
• Remove the chicken from the oven, let it rest for 5 minutes, then chop or shred into bite-sized pieces.

Boiling Method:

• Place the chicken breasts in a large pot and cover with water (optional: add salt, pepper, bay leaf, or garlic cloves for extra flavor).
• Bring the water to a boil, then reduce to a simmer.
• Cook the chicken for 15-20 minutes, or until fully cooked and the internal temperature reaches 165°F (75°C).
• Remove the chicken from the pot, let it cool slightly, then chop or shred.

Compile:

• In a large bowl, combine the chopped apples, celery, parsley, pistachios (or walnuts), and red onion.
• Add the cooked chicken to the bowl. Add the babaganoush to the chicken mixture and toss until well-coated. Taste and adjust the seasoning with salt, pepper and lemon juice if needed.
• Serve the salad immediately or chill in the fridge for a few hours to allow the flavors to meld.