Chicken Salad with Grapes and Pecans

In 2002 I started to make this summer chicken salad and about once every summer I continue to make it when the craving becomes overwhelming. My kids aren't big fans of salads that combine fruit and chicken - probably because I'm not either (!) but this is one that caught my eye and my taste buds years ago and I just adore it. My hint is to not skimp on the chicken in this one... nor the pecans. Add more if you like, but not less!

Chicken Salad

2-3 lbs. boneless, skinless, chicken breasts
3/4 c pecan pieces, toasted
2 c red seedless grapes
1 c mayonnaise
4 t apple cider vinegar
5 t honey
2 t poppy seeds
2-3 stalks celery, diced
salt and freshly ground pepper to taste

Combine the mayonnaise, vinegar, honey and poppy seeds. Cook the chicken and dice or if your chicken is partially frozen, it is the perfect texture to chop or dice before cooking. Cool. Combine the chicken, dressing, grapes and pecans with the celery.

Chop chicken either before cooking if it's still partially frozen
or chop after it's cold for ease in cutting.

The poppy seed and honey dressing is amazing.

Serve on a bed of lettuce or inside a scooped out melon.

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