1 cup mayonnaise
4 teaspoons apple cider vinegar (love Bragg's Apple Cider Vinegar)
5 teaspoons honey
2 teaspoons poppy seeds (or less if you don't like too many poppy seeds)
Salt and freshly ground pepper to taste
2 pounds boneless, skinless chicken breasts
3/4 cup pecan pieces, toasted
2 cups organic red seedless grapes
3 stalks organic celery, thinly sliced
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.
It is really good to put on a bed of lettuce (preferably bibb lettuce) or put on a pita.