This chicken salad is one of my granddaughter's, Ally, favorites. The recipe is from Whole Foods. Makes enough for 10 guests. It is very yummy!
Ingredients
- 1 cup mayonnaise
- 4 teaspoons apple cider vinegar
- 5 teaspoons honey
- 2 teaspoons poppy seeds
- salt and pepper to taste
- 2 pounds, boneless, skinless chicken breasts
- 3/4 cup pecan pieces, toasted
- 2 cups red seedless grapes, cut into fourths
- 3 stalks celery, thinly sliced
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 days in advance.
Preheat the oven to 375-degrees. Place chicken breasts in one layer in a baking dish with 1/2-cup water. Cover with foil and bake for 25-40 minutes until completely cooked through. Remove the cooked breast and cool for 10 minutes. Cover and refrigerate.
When the chicken is cold, dice into bite-size pieces and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.
No comments:
Post a Comment