Roasted Chicken Salad with Mango and Cashews

4 bone-in chicken breast halves
Extra virgin olive oil
Salt
Freshly ground black pepper
½ cup reduced-fat mayonnaise
½ cup reduced-fat sour cream
2 Tablespoons lemon juice
1 teaspoon dried tarragon
1 teaspoon Dijon mustard
1 teaspoon grated lemon peel
2 ribs celery, diced
½ red or orange bell pepper, seeded and diced
1 mango, peeled and cut into cubes (or apple, peach, grapes, pears...)
½ cup cashews, coarsely chopped
¼ cup fresh parsley, chopped

Preheat oven to 400ºF. Line a baking dish with foil or cookie sheet with parchment.

Place the chicken in the baking dish. Coat lightly with olive oil and season with salt and pepper. Rost for about 30-35 minutes or until cooked through. Set aside and cool.

In a large bowl, combine the mayo, sour cream, lemon juice, tarragon, mustard and lemon peel.

Remove the skin and bones from chicken and shred by hand into bite-sized pieces. Fold into dressing, along with the celery, bell pepper, mango, cashews, and parsley. Season with salt and pepper. Refrigerate until ready to serve.

Serve on bed of greens, or on a roll, pita or wrap. Enjoy!!