Post by Kathy on Aug 13, 2016 15:51:56 GMT
Sonoma Chicken Salad
Thanks to Janie (TOH) for finding this recipe on Pinterest! The link led me right to Whole Foods Market and they sell this delicious chicken salad in their markets! I have a market very close to me but no need going there to get it because I made it right at home! I've never tried it from the market but if it's anything like what I made, it has to be a top seller! I'm curious though and may stop in the market and try a little taste!
This is freaking delicious! The dressing is out of this world good mixed with the chicken, grapes, celery and pecan pieces! Everything mixed together is the perfect combination! I served mine on a bed of iceberg lettuce but I bet it would be good on bread as well! The perfect chicken salad sandwich!
The taste is so fresh and inviting and it's very pretty as well! We had an awesome dinner! Yummy!
Dressing
1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
Salt and freshly ground pepper, to taste
Salad
2 pounds boneless, skinless chicken breasts, cooked
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.
Serve on a bed of lettuce or on your favorite bread or bun.
