Ingredients Jump to Instructions ↓

  1. 1 cup Mayonnaise

  2. 4 teaspoons cider vinegar

  3. 5 teaspoons honey

  4. 2 teaspoons poppy seed s Salt and freshly ground pepper to taste The Salad

  5. 2 pounds boneless and skinless chicken breasts

  6. 3/4 cups pecan pieces, toasted

  7. 2 cups red seedless grape s

  8. 3 stalks celery , thinly sliced

Instructions Jump to Ingredients ↑

  1. TO PREPARE THE DRESSING: In a bowl, combine the mayonnaise, vinegar, honey, poppy seeds, and salt and pepper. Reserve the dressing in the refrigerator. This step may be done 2 days prior to mixing the salad. TO PREPARE THE SALAD: Preheat the oven to 375 degrees. Place the chicken breasts in one layer in a baking dish with ½ cup water. Cover the dish with foil, and bake the chicken breasts for 25 minutes, until cooked completely through. Remove the chicken breasts from the pan, cool slightly at room temperature, and then completely chill, lightly covered with plastic wrap, in the refrigerator. When the breasts are cold, dice them into bite-size pieces and transfer the pieces into a large bowl. Combine the chicken with the pecans, grapes, celery and dressing.


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