Grape Chicken Salad with Poppy Seed Dressing



Chicken salads are great for lunches because you can make one batch on a Sunday night and have it last you well into the week. This chicken salad in particular is perfect for hot summer days because of the sweetness from the honey and the refreshing grapes.
Difficulty: Easy | Serves 6 | Time:

Ingredients

Dressing

1 cup Soy-Free Veganaise (Follow Your Heart)
4 teaspoons apple cider vinegar (Braggs)
5 teaspoons honey
2 teaspoons poppy seed
Salt and freshly ground pepper to taste

Salad

2 pounds boneless, skinless chicken breasts
¾ cup pecan pieces, toasted
1 cup red seedless grapes
3 stalks celery, thinly sliced

Directions

In a bowl, combine Veganaise, apple cider vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.

Preheat oven to 375 °F. Place the chicken breasts in one layer in a baking dish with ½ cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.

When the chicken is cold, dice into bite size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.


ALLERGEN & DIET

GLUTEN FREE (all)
DAIRY FREE
SOY FREE
EGG FREE
NUT FREE
PALEO
VEGAN

MEAL

BREAKFAST
LUNCH
DINNER
SNACKS
DESSERT
CONDIMENTS

DIFFICULTY



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