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Sonoma Chicken Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 15 min
  • 45 min
  • $
Gatheredtable
adapted fromWhole Foods Market

Ingredients

  • 1/2 cup mayonnaise
  • 2 teaspoons apple cider vinegar
  • 2 1/2 teaspoons honey
  • 1 teaspoon poppy seeds
  • sea salt and freshly ground pepper, to taste
  • 1/3 cup pecan pieces, toasted
  • 1 cups red seedless grapes, halved
  • 2 stalks celery, thinly sliced
  • 1 1/2 pounds boneless, skinless chicken breasts

Directions

To make dressing: 1. Combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper in a bowl. 2. Refrigerate until ready to dress salad. This can be prepared up to 2 days ahead. Prep: 1. Preheat the oven to 375. 2. Halve grapes. 3. Slice celery. Make: 1. Place pecans in a dry skillet over medium high heat and toast, shaking occasionally, about 2-4 minutes. 2. Place chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until cooked through. 3. Remove cooked chicken from pan, cool at room temperature for 10 minutes, then cover and refrigerate. 4. When chicken is cool, dice into bite-size chunks and transfer to a bowl. Stir in pecans, grapes, celery and dressing.

Goes great with these recipes

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Mixed Salad with Avocado
Simple Green Salad

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