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Sonoma Chicken Salad: Submitted by: Robert Losee | Date Added: 13 Sep 2011
Listed in: Meat / Poultry

cup mayonnaise
cup sour cream
4 teaspoons apple cider vinegar
5 teaspoons honey
3 teaspoons poppy seeds
sea salt to taste
ground pepper to taste

2 pounds boneless skinless chicken thighs
cup pecan pieces toasted
3 cups red seedless grapes
6 stalks celery thinly sliced

2 teaspoons curry powder
1 can bamboo shoots, canned drained

Cooking Instructions

1) Prepare the dressing by thoroughly mixing together all dressing ingredients in a bowl. Refrigerate until ready to dress the salad. (Can be prepared up to 2 days ahead.)

2) Mix chicken with salt, pepper, olive oil, and half a lemon juiced. Grill it.


Preheat oven to 375F. Place the chicken breasts in one layer in a baking dish with cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from baking pan, cool at room temperature for 10 minutes, then cover and refrigerate.

3) When the breasts are completely chilled (at least 2 hours refrigerated), dice into bite-sized pieces and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.

NOTE: One of our classic selections, this salad is loved nationwide. Tender chicken breast, crunchy pecans and the juicy burst of sweet ripe grapes are a winning combination. A honey-sweetened mayonnaise dressing accented with poppy seeds adds the finishing touch.

Marguerite and I had this before checking out wedding bands at Borsheims. It was GREAT!

Original Recipe:
2 teaspoons poppy seeds.

The Whole Foods Market Cookbook

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