Sonoma Chicken Salad

Dressing

• 1 cup mayonnaise
• 4 teaspoons apple cider vinegar
• 5 teaspoons honey
• 2 teaspoons poppy seeds
• sea salt, to taste
• ground pepper, to taste


Salad

• 2 pounds boneless, skinless chicken breasts
• 3/4 cup pecan pieces, toasted
• 2 cups red seedless grapes
• 3 stalks celery, thinly sliced

Prepare the dressing by thoroughly mixing together all dressing ingredients in a bowl. Refrigerate until ready to dress the salad. (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 baking pan, 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.