Ingredients

2 (8-ounce) boneless, skinless chicken breasts
Water
16 cherry tomatoes
2 Granny Smith apples
1 teaspoon lemon juice, to keep apples from turning brown
Salt and freshly ground black pepper
1/2 teaspoon ground cinnamon
3 tablespoons mayonnaise
2 teaspoons chopped fresh parsley leaves
16 very small leaves rosemary, for garnish

Directions

Poach chicken in water and set aside to cool. Carefully slice off a small amount of the top of tomatoes (be careful not to remove too much) and scoop out seeds. (A 1/4 teaspoon measuring spoon works well for this procedure.) Peel apples, remove core and chop fine, and coat with lemon juice. Chop cooled chicken fine, season with salt and pepper and cinnamon, and stir in mayonnaise and chopped parsley, mixing well. Spoon chicken salad into tomatoes and garnish with the rosemary leaves.