Green Apple Chicken Salad

This is another one of my favorite ways to use some of those chicken breasts that you roasted for the week. It's a great salad to take to party too. It can be made ahead and stands on it's own for color, taste and texture. I adapted it from a lunch that I use to always order from Cafe Zenon a long time ago.

2 cups chicken breasts, skin removed, cut into 1 inch cubes
2 cups granny smith apples, leave the peel on, cut into 1 inch cubes (toss with some lemon juice)
1 cup mayo
2 T honey or agave syrup (a bit less agave-it's sweeter)
2 T lemon juice (plus a little more to keep the apples from turning brown)
2 scallions, finely chopped
slivered almonds for garnish
salt & pepper

Make the dressing then mix with the chicken and apples. Fold in scallions, let sit for a while, taste check for salt & pepper, garnish and serve.