About ten years ago, during a potluck at my place of employment at the time, I had just eaten a spoonful of a chicken salad that caused an intense "flavor-ama" in my mouth...then I noticed that half the room was drooling and talking about this chicken salad...When the guilty party admitted to making it, I make sure to secure the recipe from her. It's really a show stopper salad. And it's easy to make! It's one of those salads where between the ingredients and the dressing...it is an absolute perfect blending...there is no need to modify anything about this recipe. Yes it's perfect on a warm summer afternoon at a backyard barbecue, but it' soooo good that it will be appreciated in the midst of winter too!
Sonoma Chicken Salad
The Dressing
1 cup mayonnaise (I use best food's canola oil mayo/cholesterol free mayo)4 tsp apple cider vinegar
5 tsp honey
2 tsp poppy seeds
Salt and Pepper to taste
Mix all ingredients together and stick in refrigerator
The Salad
2 lbs boneless skinless chicken breasts
3/4 cup pecan pieces - toasted*
2 cups seedless grapes, cut in half
3 stalks celery, thinly sliced
Preheat the oven to 375 degrees. Place the chicken breasts in one layer in a baking dish with 1/2 cup water
Cover the dish with foil and bake the chicken breasts for 25 minutes or until cooked thru
Remove and cool on counter, then chill in refrigerator in plastic wrap
Once cold, dice the chicken into bite sized pieces and place into a large bowl
Add the pecans, grapes, celery and dressing
*Toast the pecans by placing on a single layer on a cookie sheet in a preheated 350 degree oven for 6-10 minutes
Keep checking during the oven time to assure the pecans do not burn
TGIF!
robert
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