Dressing

• 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

Salad

• 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

Preparation

• 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.)