Sonoma Chicken Salad

Debbie Martell November 6, 2009

Ingredients

• 1 cup low-fat mayonnaise
• 4 tsp apple cider vinegar
• 3 tsp agave nectar
• 2 tsp poppy seeds
• 2 lbs boneless, skinless chicken breasts
• 3/4 cup pecans
• 2 cups red seedless grapes
• 3 stalks celery, sliced
• 1/4 cup green onions, minced
• salt and pepper

Preparation

1. Preheat oven to 375 degrees.
2. In a bowl combine 1 cup of low-fat mayonnaise, 4 teaspoons of apple cider vinegar, 3 teaspoons of agave nectar, 2 teaspoons of poppy seeds, salt and pepper. 
3. Refrigerate dressing for later use.
4. Place the chicken breasts in one layer in a baking dish with 1/2 cup of water.
5. Cover with foil and bake 25 minutes until completely cooked through. 
6. Remove chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate. 
7. When the chicken is cold, dice into bite-size pieces and transfer to a large bowl. 
8. Stir in 3/4 cup of pecans, 2 cups of red seedless grapes, 3 stalks of sliced celery, and the mayonnaise dressing.
9. Serve cold.

Tags: Cooking, Recipes, Food, Lunch

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