I made this for dinner last night, but wasn't hungry enough to eat (I blame Cupcake Wars...watching that show ONCE inspired me to make cupcakes, which I now can not stop eating. Yes ~ step AWAY from the cupcakes, Anne.).
Today I had it for lunch and it was so fabulous I had to post about it (I also imagine that it's better today than it was last night). Now I want more, and since I'm doing this blaming thing, I blame Michelle Dunn for giving me this delicious recipe. :)
The KEY to the DELICIOUSNESS, in my opinion, is the roasted pecans. I think roasted pecans are one of the greatest gifts of the universe. The batch I did for this salad kind of got ignored on the stove-top a bit, and so the pecans were a wee bit too roasted, but I think it only made them better...a bit caramelized, in fact.
Also, it was a hot summer day yesterday, and what I love about this salad is that I can just pick up a roaster from the grocery store, which I did yesterday. I got one that had a typical roaster seasoning on it, which melded beautifully with the ingredients in this salad.
(photo before the dressing...)Whole Foods ~ Sonoma Chicken Salad
Dressing:
- 1 cup mayonnaise
- 4 teaspoons apple cider vinegar
- 5 teaspoons honey
- 2 teaspoons poppy seeds
- salt & freshly ground pepper to taste
Salad:
- 2 pounds boneless, skinless chicken breasts, cooked and shredded (or get a roaster from the supermarket!)
- 3/4 cup pecan pieces, toasted (I use more! I love them!)
- 2 cups red seedless grapes, halved
- celery ~ as much as you like, thinly sliced and chopped
Combine dressing ingredients. Pour over salad ingredients. Way more delicious if it gets to be in the refrigerator for several hours before eating.
EnJOY!!
1 comment:
Looks fabulous, Anne! I agree about the roasted pecans. Raw ones are just - bleh - but toasted is a whole new nut! When I make German chocolate frosting at the restaurant, I always toast an extra cup (or more) so there's plenty for everyone - okay, for me :) to snack on. And if you like dark roasted pecans, you might also try nearly burning some walnuts - I did it by accident and found out they are way, way better than raw, especially in salads with fruit and slightly bitter greens. Yum!
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