Sonoma Chicken Salad

• Dressing
• 1 cup mayonnaise
• 4 teaspoons apple cider vinegar
• 5 teaspoons honey
• 2 teaspoons poppy seeds
• salt & freshly ground black pepper, to taste
• Salad
• 2 lbs boneless skinless chicken breasts
• 1/2 cup water
• salt and pepper
• 3/4 cup pecan pieces, toasted
• 2 cups red seedless grapes, cut in half
• 3 stalks celery, thinly sliced

1. In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
2. Preheat oven to 375u0b0F Place the chicken breasts in one layer in a baking dish and season with salt and pepper. Add to the pan 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature. Note: I find mixing the ingredients together while still slighly warm absorbs the flavors better.
3. When the chicken is cool, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.

dressing, mayonnaise, apple cider vinegar, honey, poppy seeds, salt, salad, chicken breasts, water, salt, pecan, red seedless grapes, stalks celery

Taken from www.food.com/recipe/sonoma-chicken-salad-498494 (may not work)