1 cup mayo (I used Kraft Olive Oil Mayo)
4 tsp. cider vinegar
5 tsp. honey
2 tsp. poppy seeds
salt and ground white pepper
1.5 lbs boneless, skinless chicken breasts
3/4 cup pecan pieces, toasted
2 cups red seedless grapes, cut in half if large
3 stalks celery, thinly sliced
- In a bowl combine the mayo, vinegar, honey, poppy seeds, salt and pepper. Reserve the dressing in the refrigerator. This may be done 2 days prior to mixing the salad.
- Bake or grill chicken breasts til cooked completely. Cool slightly at room temperature, then chill completely, lightly covered in plastic wrap, in the refrigerator. When the chicken is cold, dice into bite size pieces, and transfer to a large bowl.
- Combine chicken with pecans, grapes, celery, and dressing
THE VERDICT: This was gone before I knew it......which is uncommon in this household, due to the fact no one like leftovers. My hubby was a little weary at first due to the grapes, but really enjoyed it. I knew it was a winner, because I have bought it many times.