This has to be one of my favorite chicken salad’s I’ve had in a while. Of course I don’t really ever make chicken salad, I will start more often now. Hubby even love it! I severed it in a bowl then had the option of crackers or little dinner rolls.
Sonoma Chicken Salad
(Adapted from Whole Foods)
1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
Salt and freshly ground pepper, to taste
2 pounds boneless, skinless chicken breasts
3/4 cup pecan pieces, toasted
2 cups red seedless grapes, halved
3 stalks celery, thinly sliced
In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
Preheat the oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water.
Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
When the chicken is cold, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.