Description

This is more commonly known as Sonoma Chicken Salad but I am a dump cook who modifies heavily all recipes. You can make it good for sanwiches or salad if you make the pieces smaller. I just eat this as an entre as is or actually, just from the container! Hey, I can do this!

Ingredients

Dressing
1 C mayonnaise
(optional - 1/3 cup Greek yogurt)
2 t apple cider vinegar
2 t honey
2 t poppy seeds
Salt
A LOT freshly ground pepper

Salad
1 Broaster chicken (all meat removed)
1-2 C pecan chopped, toasted (depends how nutty you like it)
2 C red seedless grapes, whole
3 stalks celery, sliced down middle - chunky portions

Directions

Method: Roast pecans. I just put them in a pan on stove on med-low and stir/flip them until you smell the nutty flavor and they are obtaining a darker color. These need to cool.

In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. This can be prepared up to 2 days ahead.

Cut chicken into big chunks. Larger the size (but you can eat it, means it will last longer in the fridge - 3 days or so).

Stir in pecans, grapes, celery and dressing to chicken.

Maggi's extra comments

I like this to be big pieces and lots of nuts, grapes, celery and Chicken and black pepper. Just how I roll.

-Take meat off chicken when warm/room temp and not cold. Cold makes it so much harder and takes longer.

-Whole grapes because it lasts days this way and I like it chunky. This isn't for putting on bread but can be eaten as-is or in a lettuce bowl.

As always - this is done to taste so taste the final product, does it need more tang? (add vinegar), sweetness - honey. More white sauce? Add mayo. Add mayo next days if it dries up. The chicken absorbs the liquid. Thin the may a bit with water if you don't want the flavor but need more sauce.