Sonoma Chicken Salad
(courtesy of Whole Foods)
Ingredients
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
3/4 cup pecan pieces, toasted
2 cups red seedless grapes
3 stalks celery, thinly sliced
(I like to add a couple apples, chopped, as well)
Method
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. Cook, cool and dice chicken. Mix with salad ingredients. Toss and coat with dressing. Serve plain or with lettuce on bread (kaiser roll, croissant, raisin bread, etc) as a sandwich.
