A delightful chicken salad recipe with a creamy dressing, perfect for sandwiches or as a topping for greens.
Prepare the dressing by whisking together the mayonnaise, cider vinegar, honey, poppy seeds, salt, and pepper in a mixing bowl.
Chill the dressing for at least 30 minutes to enhance its flavor.
Bake the chicken breasts in a baking dish at 375°F (190°C) for 25-30 minutes until fully cooked.
Cover the dish with foil to keep the chicken moist while baking.
Let the chicken cool, then cut it into bite-sized pieces.
Chilling the chicken before cutting makes it easier to handle.
Combine the chicken, celery, pecans, and grapes in a large bowl.
Toast the pecans beforehand for a richer flavor.
Pour the dressing over the salad mixture and gently toss to coat evenly.
Use a spatula to ensure the dressing coats all ingredients evenly.
Serve the chicken salad on a bed of greens or as a sandwich filling.
Garnish with additional poppy seeds or fresh herbs for a decorative touch.
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