Chicken Salad

YOU WILL NEED:

• Boneless, skinless chicken breasts

• Pecans (halves and pieces)

• Celery

• Red seedless grapes

• Mayonnaise

• Apple cider vinegar

• Poppy seeds (optional)

METHOD:

Preheat oven to 400°

Rub 2-4 boneless, skinless chicken breasts with a bit of olive oil, kosher salt and pepper. Place on a baking sheet and roast for about 10 minutes, until cooked through. Allow to cool completely.

Roast a couple of handfuls of pecans (I buy the halves and pieces) for about 5 minutes. Cool.

Finely chop:

• 3-5 celery stalks

Whisk together in a medium-sized bowl (chicken will be added eventually, so pick a big enough bowl to contain it):

• 1-2 T Mayonnaise

• 1 T Apple cider vinegar

• 2 t Poppy seeds

When the chicken is cooled, chop into bit-sized chunks and add to bowl with dressing. Also add:

• Celery

• Red grapes, rinsed

• Pecans

• Salt and fresh ground pepper to taste

Serve or reserve in the fridge.