Ingredients

The following ingredients have 8 Servings
  • <b>Dressing</b>
  • 1 cup mayonnaise
  • 4 teaspoons apple cider vinegar
  • 5 teaspoons honey
  • 2 teaspoons poppy seeds
  • 1/4 teaspoon fine sea salt
  • <b>Salad</b>
  • 2 pounds boneless, skinless chicken breasts
  • 3/4 cup pecan pieces, toasted
  • 2 cups red seedless grapes, halved
  • 3 stalks celery, thinly sliced
  • 1/4 teaspoon ground black pepper<br>

Instruction

  • In a bowl, whisk together mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to use. This can be prepared up to 2 days ahead.
  • Preheat oven to 375&deg;F.
  • Place 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 20 minutes, then cover and refrigerate until cold.
  • When the chicken is cold, cut into bite-size cubes and transfer to a large bowl.
  • Stir in pecans, grapes, celery and prepared dressing.
  • <em>While you may find a version of this recipe offered at your local store, please note that ingredients, flavor and allergens can vary. &nbsp;</em>