Sonoma Chicken Salad

By eapeterson

Ingredients

• DRESSING:
• 1 cup Mayo
• 4 tsp. cider vinegar
• 5 tsp. honey
• 2 tsp. poppy seeds
• sea salt and fresh group white pepper to taste
• SALAD:
• 2 lb. boneless, skinless chicken breasts
• I use canned chicken (2 cans and I cook it a little bit)
• 3/4 cup pecan halves, chopped and toasted
• (I like it better with toasted, slivered almonds)
• 2 cups red seedless grapes (cut in half)
• 3 stalks celery, thinly sliced

Details

Servings 6

Preparation

Step 1

Prepare the dressing by thoroughly mixing together all dressing ingredients in a bowl. Refrigerate until ready to dress the salad (can be prepared up to 2 days ahead). Preheat oven to 375 degrees. Place chicken breasts in one layer in a baking dish with ½ cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove chicken breasts from baking pan, cool at room temperature for 10 minutes, then cover and refrigerate. When the breasts are completely chilled (at least 2 hours refrigerated), dice into bite-sized pieces and transfer to a large bowl. Stir in pecans, grapes, celery, and dressing.