Prepare the dressing by putting all the ingredients into a bowl (fat-free yogurt, juice of half a lemon, mustard, Extra Virgin Olive Oil from Spain, panela and a pinch of salt). Mix them all together with a whisk.
In a pan, add the tablespoon of Extra Virgin Olive Oil from Spain. When hot, brown the chicken breast on both sides until it is cooked through. Allow to cool and then cut into cubes.
In a bowl, combine the raisins, walnuts, celery, apple and chicken and drizzle with the yogurt dressing. Mix and set aside.
To serve, place a bed of lettuce into a salad bowl and top it with the Waldorf salad.
