Sonoma Chicken Salad

4 faves | 2 recommends
Nutrition per serving    (USDA % daily values)
CAL
466
FAT
87%
CHOL
53%
SOD
32%
Uploaded by: ee39d7a2f4ab

Comments

I actually left the honey out which was fine and still really tasty!
ee39d7a2f4ab   •  24 Jul   •  Report
I used stevia instead of honey to keep it in line with Paleo...
Binay Curtis   •  23 Jul   •  Report
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Ingredients for 6 servings

1 cup mayonnaise

4 tsps apple cider vinegar

5 tsps honey

2 tsps poppy seeds

Salt and freshly ground pepper, to taste

Salad

2 lbs boneless, skinless chicken breasts

3/4 cup pecan pieces, toasted

2 cups red seedless grapes

3 stalks celery, thinly sliced

Preparation

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. 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 chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.

View instructions at
Tracey Kessler

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