Sonoma Chicken Salad

A classic selection, this salad is loved nationwide. Tender chicken breast, crunchy pecans and the juicy burst of sweet ripe grapes are a winning combination. A honey-sweetened mayonnaise dressing accented with poppy seeds adds the finishing touch.

Serves 6

Dressing
1 cup mayonnaise
4 tsp apple cider vinegar
5 tsp honey
2 tsp poppy seeds
sea salt, to taste
ground pepper, to taste

Salad
2 lb boneless, skinless chicken breasts
3/4 cup pecan pieces, toasted
2 cups red seedless grapes
3 stalks celery, thinly sliced
2 tomatoes, quartered
Mixed Greens
Romaine Lettuce
Dried cranberries

Directions: 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°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 baking pan, cool at room temperature for 10 minutes, then cover and refrigerate.

When the breasts are completely chilled (at least 2 hours refrigerated), slice and layer over salad mixture of pecans, mixed greens, romaine lettuce, dried cranberries, grapes, and celery. Serve dressing on the side.