Layer chicken breasts in a roasting pan. Fill pan 1/4 inch with white wine (this helps the breasts become juicy and flavorful). Drizzle with olive oil or spray with pam, and shake 2 tsp sea salt over the top. Crank freshly cracked pepper over each breast. Roast for one hour on 350 degrees. Remove from roasting pan and allow to cool (discard wine and roasting juices, or freeze it to add some oomph to your sauces or stocks in the future).
Cut the chicken into small pieces about 1/4 inch cubes, and add to a very large bowl.
Finely chop the celery and onion, add to chicken.
Toast pine nuts in a saute pan over low heat, stirring frequently to prevent burning. Toast until they are deep golden brown and fragrant. Add to chicken.
Roughly chop the cranberries, blueberries and cherries, add to chicken.
In a second bowl, combine remaining ingredients, except apples. (Note: I like to mix the remaining ingredients together in a separate bowl first, to ensure that they are well combined and will distribute evenly throughout the chicken salad. But if you are truly loathe to dirty up a second bowl, you could get away with mixing everything together in one big bowl.)
Finely chop apples and add them to the mayo mixture, stirring to coat thoroughly. (Note: Cut the apples last so that they can quickly be added to the mayo mixture to prevent browning. Use a small capacity food processor to make easy work of finely chopping the apples. You don't want them pureed, but I prefer that the celery, onion and apples all be cut quite small so that you get a smoother, more blended taste out of each bite. Larger chunks sometimes means that one bite might have overwhelming onion, or be dominated by apple. This is a matter of taste.)
Combine chicken mixture and the mayo mixture, stirring to mix well.
Serve on a piece of Paleo Sanwhich Bread or wrap it in romaine lettuce leaves.