Sonoma Chicken Salad

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.

• Ready In: 35 mins
• Serves: 6

Ingredients

• Dressing

• 1  cup mayonnaise
• 4  teaspoons apple cider vinegar
• 5  teaspoons honey
• 2  teaspoons poppy seeds
•  salt & freshly ground black pepper, to taste

• Salad

• 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.