Waldorf chicken salad. An "oldie but goodie". Roast 2 whole or 4 split bone in, skin on chicken breasts. Rub chicken with salt, pepper and olive oil. Roast @ 375 degrees for 45 minutes. Let cool. Remove skin from chicken and then pull chicken off the bone. Shred chicken into a large bowl. Add about 1 cup of mayo and 2 tablespoons of lemon juice. Chop 3 celery stalks, half of a red onion, 4 scallions, 1 cup dried cranberries, 1/2 cup toasted walnuts, 2 small gala apples (or 1 large) and a handful of fresh parsley or tarragon. Mix and season to taste with salt and pepper. Enjoy on sandwiches or on salad greens for the next few days.