Year-round Chicken Salad

My friend Heather made this and then described the ingredients to me.

 It's just like the yummy one at Whole Foods.  The ingredients make it suitable anytime of year.


  • Boneless, skinless chicken breasts
  • Pecans
  • Celery
  • Red seedless grapes
  • Poppy seeds 
  • Mayonnaise
  • Apple cider vinegar


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.

copyright 2008-2014 Katie Fairbank