When I was doing my personal chef gig, this salad was a favorite for yacht trips, weekend vacationers and in moveable feasts. I became aware of this salad through its popularity at Whole Foods as one of their classic market dishes. Once again, it’s using a simple few quality ingredients that makes it so good!
I like to make this chicken salad more in the Fall with the grapes, pecans and the mayo poppy seed based dressing. Having roasted chicken already made, I can pull this together quite quickly. While its great on the day its made, the flavors improve the next day which makes it an excellent make-ahead dish. I like to serve it on a bed of mixed greens with fresh fruit or in a sandwich or topped on toasted baguette slices or crackers for brunch or lunch dining.
Adapted from Whole Foods Market
For the Salad:
4 cups roughly chopped cooked, roasted chicken
3/4 cup pecan pieces, toasted
2 cups red seedless grapes, halved or whole
3 stalks celery, thinly sliced
For the Dressiing:
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons cider vinegar
2 teaspoons honey
2 teaspoons poppy seeds
salt and freshly ground pepper to taste
Combine chicken, pecans, grapes, celery in a large bowl. Mix in dressing. Can be made one day ahead.
For the dressing: In a bowl, combine the mayonnaise, Dijon, vinegar, honey, poppy seeds and salt and pepper. Mix well. Dressing can be made up to two days prior to mixing the salad.