Just as I was absent from my blog, I had been absent from the grocery store and my fridge was very empty. That meant lots of money spent on eating out, but I finally made it back to the grocery store and packed one of my favorite chicken salads for lunch this week. This recipe is from Whole Foods. I first tried it at one of their stores in Houston and since then it’s been a favorite at my parents’ and at my home.
Sonoma Chicken Salad
For the dressing:
- 1 cup mayonnaise
- 4 tsp apple cider vinegar
- 5 tsp honey
- 2tsp poppy seeds
- salt and pepper, to taste
For the salad:
- 2lbs chicken breast
- 3/4 cup toasted pecan pieces
- 2 cups red seedless grapes
- 3 stalks celery thinly sliced
Prepare dressing by mixing all ingredients in a bowl. Refrigerate until ready to dress the salad. You can prepare the dressing up to two days ahead of time.
Preheat oven to 375Â°F. Place the chicken breast in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes or until cooked. Remove from oven, let cool and refrigerate for two hours.
When the chicken breasts are chilled, cut into dice and place in a large bowl. Add grapes, celery, pecans, poppy seeds and dressing.
This recipe serves six. Since I cook for me, myself and I, I usually divide the ingredients by three or four. I usually serve it over greens with half a whole wheat pita pocket.
I also do a couple of things differently. I use canola mayonnaise — trying to be healthier I guess. And I typically poach the chicken breast in fat-free organic chicken broth instead of cooking it in the oven. It works just as well.
[tags] food, recipes, salads, Whole Foods [/tags]