Egg & Toast

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Sonoma Chicken Salad From the kitchen of trey


  • 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.

(I’ve made this without the quinoa, but plan to try it with, as well. It was very good.)

This card was lovingly borrowed from kelpiep