Friday, August 12, 2011

Sonoma Chicken Salad

I tried a new recipe tonight, and we loved it. It's a perfect summer supper and was very simple.  A new twist on chicken salad for my family.
I found the recipe on this site: click here

Sonoma Chicken Salad
2 lbs. chicken breast, cooked and diced
3/4 c. chopped pecans
2 c. red grapes, cut in half
3 stalks celery, diced (I left out the celery)

1 c. mayonaisse
5 t. honey
4 t. apple cider vinegar
2 t. poppy seeds
salt & pepper to taste

Dressing can be made up to two days ahead and refrigerated.
When ready to serve, combine chicken, pecans, grapes, celery, and dressing.

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