I started by searing my chicken (lock in the juices), then cooking it in the oven. Once the chicken cools, use a meat mallet to tenderize and break up the proteins. Shred the chicken the rest of the way. Add a little mayonnaise, sour cream, and yogurt, just enough to bind the chicken together, but you don’t want the salad to be very moist, as the apples provide plenty of juice. Next, dice up some green onion and celery, and add to the salad. Throw in some port poached cherries* , and serve in cored and quartered apples, hollowed out near the center. You may want to cut a small slice out of the bottom (peel side) of the apple so that the boats don’t rock and slide. To top it all off, sprinkle the top with toasted almonds.
*put dried cherries in a sauce pot with enough port to cover, and simmer until most of the liquid is gone. You can also reduce the port until it glazes the cherries, you will just need to keep them moving in the pan so as not to burn them