This is Morgan’s favorite. We forget about it for a long time, then he remembers it and specially requests it. The recipe is from Whole Foods, and I know that they sell it in a wrap or just in the cold deli selection. Its pretty good, and if you’re lazy or just looking for a shortcut you can just use BRIANNA’S homestyle poppy seed dressing, instead of making the dressing from scratch. I like add chopped green leaf or red leaf lettuce and maybe some julienned carrots to the wrap when we make this.
Ingredients:
- Dressing
- 1 cup mayonnaise
- 4 teaspoons apple cider vinegar
- 5 teaspoons honey
- 2 teaspoons poppy seeds
- Salt and freshly 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
Method:
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.
You can check out the recipe and a picture on Whole Food’s website here: http://www.wholefoodsmarket.com/recipe/sonoma-chicken-salad
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