1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
Salt and freshly ground pepper, to taste
2 pounds boneless, skinless chicken breasts
3/4 cup pecan pieces, toasted
2 cups red seedless grapes, halved
3 stalks celery, thinly slicedDirections
In a bowl, combine mayonnaise, vinegar, honey, poppy seeds,
salt and pepper. Refrigerate until ready to dress the salad.
This can be prepared up to 2 days ahead.
Preheat the oven to 375°F. Place the 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
10 minutes, then cover and refrigerate.
When the chicken is cold, dice into bite-size chunks and
transfer to a large bowl. Stir in pecans, grapes, celery and
While you may find a version of this recipe offered at your
local store, please note that ingredients, flavor and
allergens can vary.Nutritional Info
Per Serving: Serving size: about 1 cup
350 calories (180 from fat)
20g total fat
3g saturated fat
2 g dietary fiber
25g proteinSmartPoints value : 10
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