To prepare the salad: Cut the chicken-breast halves in half crosswise. Then cut into very thin strips. Toss with the lemon juice, olive oil and herb blend. Set aside while preparing the rest of the salad. Wash hands after handling raw chicken. Place the salad greens in a large bowl; add the walnuts, blue cheese, dried cherries and celery. Refrigerate. To prepare the dressing: Stir together the blue cheese dressing, lemon juice, salt and pepper. Heat a large, nonstick skillet over medium-high heat. When the pan is hot, add the chicken and saute quickly until golden and cooked through. Put the chicken into the salad. Add the apple slices and dressing; toss well. Serve immediately. Yields 4 servings. Recipe Source: St. Louis Post-Dispatch - 10-26-1998 Courtesy of The Seattle Times Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net