Sonoma Chicken Salad

Step 1

In a bowl, whisk together mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to use. This can be prepared up to 2 days ahead.

Step 2

Preheat oven to 375°F.

Step 3

Place chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through.

Step 4

Remove cooked chicken breasts from pan, cool at room temperature for 20 minutes, then cover and refrigerate until cold.

Step 5

When the chicken is cold, cut into bite-size cubes and transfer to a large bowl.

Step 6

Stir in pecans, grapes, celery and prepared dressing.

Step 7

While you may find a version of this recipe offered at your local store, please note that ingredients, flavor and allergens can vary.