adapted from The Whole Foods Market Cookbook
Serves: 6-8
2 boneless, skinless chicken breasts
3/4 cup pecan pieces, toasted (I used walnuts as that is what I had.)
2 cups red seedless grapes (I halved the grapes.)
3 stalks celery, thinly sliced
Dressing
1 cup mayonnaise (I used low-fat mayo.)
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
Salt and freshly ground pepper to taste
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.
Place the chicken breast, two spring onions and the celery tops and leaves in a frying pan. Add 2 parts chicken stock and 1 part white wine to cover the breasts. Simmer until chicken is cooked through, about 20-30 minutes. The time varies depending on whether you cover the pan with a lid or not. (The aroma reminded me of cooking the giblets at Thanksgiving.)
Remove the chicken breasts from the pan (discard the liquid, onions and celery) cool to room temperature and then cover and refrigerate until cold.
When the chicken is cold, cut into bite-size chunks. Place the chicken in a large bowl and add the grapes, pecans, celery, and dressing. Mix and refrigerate.