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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A classic adapted from The Whole Foods Market Cookbook. I believe they use a conola oil mayonnaise, but I think any good quality brand will do. You can, also, try it with grilled chicken. Ingredients:
1 cup mayonnaise |
4 teaspoons apple cider vinegar |
5 teaspoons honey |
2 teaspoons poppy seeds |
salt & freshly ground black pepper, to taste |
2 lbs boneless skinless chicken breasts |
1/2 cup water |
salt and pepper |
3/4 cup pecan pieces, toasted |
2 cups red seedless grapes, cut in half |
3 stalks celery, thinly sliced |
Directions:
1. 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.
2. Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish and season with salt and pepper. Add to the pan 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. Note: I find mixing the ingredients together while still slighly warm absorbs the flavors better.
3. When the chicken is cool, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.
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