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Sonoma Chicken Salad

(Makes 6 servings)

FOR THE DRESSING

Mayonnaise – 1 cup

Apple Cider Vinegar – 4 teaspoons

Honey – 5 teaspoons

Poppy Seeds – 2 teaspoons

Sea Salt – to taste

Black Pepper – to taste, freshly ground

FOR THE SALAD:

Chicken Breast – 2 pounds, boneless, skinless

Pecan – 3/4 cup pieces, toasted

Red Grapes, 2 cups, seedless, halved

Sweetened Dried Cranberries – 1/2 cup

Celery – 3 stalks, 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 degrees. Place the chicken breast in one layer in a baking sheet with ½ cup water. Cover with foil and bake for 25 minutes, or until completely cooked through. Remove cooked chicken breast from baking pan, cool at room temperature for 10 minutes, them cover and refrigerate.
  • When the chicken breast are completely chilled (at least 2 hours refrigerated), dice into bite-sized pieces and transfer to a large bowl. Stir in the toasted pecan pieces, halved grapes, sweetened dried cranberries, sliced celery and dressing.

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