Sonoma
Chicken Salad
A perennial favorite among Whole Foods Market devotees, the company decided to share this recipe for the first time this year as part of its 25th anniversary. The dressing can be prepared up to 2 days in advance. Serves 6.
Ingredients
1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
Sea salt and fresh ground white pepper to taste
2 pounds boneless, skinless chicken breasts
3/4 cup pecan halves, toasted and chopped
2 cups red seedless grapes
3 stalks celery, thinly sliced
Red leaf lettuce
Directions
Thoroughly mix mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad.
Preheat oven to 375.
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 baking pan, cool to room temperature for 10 minutes, then cover and refrigerate for at least 2 hours.
When the breasts are chilled, dice into bite-size pieces and transfer to a large bowl. Stir in pecans, grapes, celery and dressing. Serve on leaves of red leaf lettuce arranged on a salad plate.
