Sonoma chicken salad
Substitute apple cider with apple cider vinegar if you need the zing.
Ingredients
1 cup mayonnaise (or yogurt + cream)
4 teaspoons cider
4 teaspoons honey
2 teaspoons poppy seed
salt (to taste)
pepper (to taste)
3 cups chicken (cooked, diced)
3⁄4 cup pecan nuts (toasted and chopped)
2 cups grape (seedless grapes)
3 celery (thinly sliced)
Instructions
Dressing
- Mix mayonnaise, cider, honey, and poppy seeds thoroughly. Season and chill until required.
Salad
- In a large bowl, place diced chicken, pecans, grapes and sliced celery.
- Pour in the dressing and toss to coat.
- Garnish with a few halved red grapes.
Yield
6 servings
Preparation time
20 minutes
Cooking time
0 minutes
Total time
20 minutes
Notes
Use leftover roast chicken, once cooled.
If you don't have leftover chicken, grill 2 lb boneless, skinless chicken breasts. Let them cool down, then chop.
Alternatively, preheat oven to 375°F (160°C). Place 2 lb boneless, skinless chicken breast in a baking pan with 1/2 cup water and cover with foil. Bake for 25 minutes or until thoroughly cooked. Remove chicken from pan, cool down at room temperature for 15 minutes then cover and refrigerate. Dice when ready to make the salad.
Source
easy, mix, cold
salads, side dishes, one dish meal
American food recipes
Food in U.S.A.
Food in U.S.A.