Lemon-Basil Chicken Salad

Preheat the oven to 425 Degrees F. Rub chicken breasts with olive oil, 1 teaspoon salt, and ¼ teaspoon pepper. Roast for 35 minutes or until the chicken is cooked through and the juices run clear. Shred the meat with two forks and transfer to a large bowl to cool to room temperature. To the bowl with the chicken, add the celery, green onion, lemon zest and juice, mustard, yogurt, mayonnaise, and basil. Season to taste with salt and pepper. Toss to mix completely. Refrigerate until ready to serve where it will keep for up to 5 days in the fridge.