Ingredients:
Dressing
1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
1/4 teaspoon fine sea salt
Salad
2 pounds boneless, skinless chicken breasts
3/4 cup pecan pieces, toasted
2 cups red seedless grapes, halved
3 stalks celery, thinly sliced
1/4 teaspoon ground black pepper
Directions 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. Preheat oven to 375°F. 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. Remove cooked chicken breasts from pan, cool at room temperature for 20 minutes, then cover and refrigerate until cold. When the chicken is cold, cut into bite-size cubes and transfer to a large bowl. Stir in pecans, grapes, celery and prepared dressing. Note: if you are on a time crunch you can use pre cooked chicken also. I like to get a pre roasted organic chicken from Whole Foods to use in this salad ;) Nutritional Info: Per serving: about 1 cup, 350 calories (180 from fat), 20g total fat, 3g saturated fat, 70mg cholesterol, 420mg sodium, 20g carbohydrates (2g dietary fiber, 12g sugar), 25g protein.