Saturday, February 25, 2012

Barbara's Chicken Salad

Another gluten-free lunch from our coast trip. Barbara Higdon made a chicken salad that is out of this world.  I will definately make it again.  With her permission, I am posting this on my blog.  Hope you enjoy it as much as our hiking group did.  Serves 6

Printable Version:
Ingredients for the Dressing:
1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
Salt and freshly ground pepper to taste

Ingredients for the Salad
2 pounds boneless, skinless chicken breasts
(I use Members Mark canned chicken from Sam’s Club—much easier and delicious!
3/4 cup pecan pieces, toasted
2 cups red seedless grapes
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 pecans, grapes, celery and dressing. 

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