Sonoma Chicken Salad comprised of chicken, grapes, pecans, onion, and celery, all tossed with a creamy poppy seed dressing. This isn’t your typical chicken salad. This one is sweet, savory, and crunchy all in one bite.
Place chicken in a saucepan or skillet and add enough water to just cover. Pour in apple cider vinegar and salt. Place over high heat and bring to a boil. Once it’s boiling, turn off heat, cover, and let sit for 20 minutes. Do not remove the cover until 20 minutes is up. For larger breasts do not remove for 30 minutes.
Remove chicken from saucepan and transfer to a bowl and let cool.
Meanwhile, in a large bowl, combine mayonnaise, grapes, pecans, celery, honey, poppy seeds, and pepper.
When chicken is cooled, slice chicken into bite sized chunks and place in bowl with dressing. Stir to combine. At that point, taste for salt. Add enough kosher salt to your liking.Serve on top of salad, on your favorite bread, croissants, or eat as is. Enjoy!