"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Sonoma Chicken Salad Recipe

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This recipe for Sonoma Chicken Salad, by , is from The Suhovy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sally Suhovy

Category:
Category:
 

Dressing


Ingredients:  
Ingredients:  
Dressing
1 cup of mayonnaise
4 tsp. apple cider vinegar
5 tsp. honey
2 tsp. poppy seeds
sea salt, to taste
ground pepper to taste

Salad
2 lbs. boneless, skinless chicken breast
3/4 cup pecan pieces, toasted
2 cups red seedless grapes
3 stalks celery, thinly sliced

Directions:
Directions:
Prepare the dressing by throughly mixing together all dressing ingredients in a bowl. Refrigerate until ready to dress the salad. (Can be repared up to 2 days ahead.)

Preheat oven to 375. Place the chicken breasts in one layer in a baking dish with cup of water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from baking pan and cool at room temperature for 10 minutes, then cover and refrigerate.

When the breasts are completely chilled (at least 2 hours refrigerated), dice into bite-sized pieces and transfer to a large bowl. Stir in pecans, grapes, celery, and dressing.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
per serving - 10 oz. : 520 calories
Got this from Whole Foods and it's a favorite are here. Wonderful service as a sandwich on a croissant roll.

 

 

 

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