Wednesday, August 12, 2015

Sonoma Chicken Salad

Sonoma Chicken Salad

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.

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Sonoma Chicken Salad

(Adapted from Whole Foods)


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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.


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Preheat the oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water.


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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.


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When the chicken is cold, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.

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