Sonoma Chicken Salad

Recipe by mamadelogan
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4-6
YIELD: 1/2 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a bowl, combine mayonnaise, vinegar, honey, poppy seeds,garlic powder,onion powder, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
  • Preheat 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 pieces or shred and transfer to a large bowl. Stir in pecans, Craisins, celery and dressing.
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