Egg & Toast

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Sonoma Chicken Salad From the kitchen of kelpiep


  • 1 c. fat free mayonnaise
  • 4 t. apple cider vinegar
  • 5 t. honey
  • 2 t. poppy seeds
  • 1 pinch sea salt to taste
  • 1 pinch ground pepper to taste


  • 2 lbs chicken breast, boneless and skinless
  • 1/4 c. pecan pieces, toasted and coarsely chopped
  • 2 c. red seedless grapes
  • 5 stalks celery, thinly sliced
  • 1 c. quinoa


  • Prepare the dressing by thoroughly mixing together mayonnaise, apple cider vinegar, honey, poppy seeds, sea salt, and pepper. Refrigerate until ready to dress the salad.
  • Preheat the oven to 375 degrees.
  • Layer the chicken breasts in a baking dish with 1/2 c. 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 chicken is chilled (at least 2 hours refrigerated), cut into bite-sized pieces and place in a large bowl. Stir in pecans, gapes, celery, quinoa, and dressing.

(This is good with or without the quinoa. It is very good either way.)

People who have borrowed this card: trey