I love almost any fruit and meat combination, so the grapes in this chicken salad are a must (although the poppy seeds are optional). The dressing is perfectly simple — not too sweet, not too oily. It can easily be made and stored a day ahead of time without losing any flavor or texture.

The best chicken salad around.

  • 1 cup mayonnaise
  • 4 tsp. apple cider vinegar
  • 2-3 tsp. honey
  • 1 tbs. poppy seeds
  • Salt and freshly ground pepper to taste
  • 2 pounds boneless, skinless chicken breasts
  • 1/2 cup walnut pieces
  • 2 cups red seedless grapes, sliced in half
  • 3 stalks celery, thinly sliced

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 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 grapes, celery and dressing. Stir in walnuts just before serving.

Adapted from Whole Foods
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