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Sonoma Chicken Salad Recipe

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This recipe for Sonoma Chicken Salad is from The Gray Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing:

1 cup mayonnaise
4 tsp. apple cider vinegar
5 tsp. honey
2 tsp. poppy seeds
salt
freshly ground pepper

Salad:

2 lbs. boneless, skinless chicken breasts
¾ cup pecan pieces, toasted
2 cups red seedless grapes
3 stalks celery, thinly sliced
Directions:
Directions:
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 day ahead.

Preheat oven to 375º. Place the 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 cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.

To assemble salad, mix together cold, diced chicken, pecan pieces, grapes and celery. Toss together with dressing and serve.
Personal Notes:
Personal Notes:
Whole Foods recipe

 

 

 

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