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 (halves and pieces)

  • Celery

  • Red seedless grapes

  • Mayonnaise

  • Apple cider vinegar

  • Poppy seeds (optional)


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.