Chicken Salad

Salad
2 split chicken breasts WITH skin on and bone in
olive oil
salt
pepper
1 Fuji apple, cored and chopped
1 cup of red seedless grapes, cut in halves
1/2 cup celery, chopped
1/3 cup red onion, chopped
1 cup chopped walnuts (glazed if you can find them)

Dressing
1 cup mayonnaise (more or less)
zest and juice of 1 orange
1/2 cup fresh parsley, chopped

Preheat oven to 400 degrees.  Place chicken on a sheet pan and drizzle with oil.  Sprinkle liberally with salt and pepper and then place in oven and roast for 30-40 minutes or until juices are clear.  Remove chicken from oven and allow to cool.  Once chicken has cooled remove skin and pull off bone.  Chop into bite size pieces.  Add chicken to remaining ingredients and set aside. 

In medium bowl combine dressing ingredients and mix well.  Pour over chicken mixture and toss.  Serve on croissant rolls or Hawaiian rolls.