A classic adapted from The Whole Foods Market Cookbook. I believe they use a conola oil mayonnaise, but I think any good quality brand will do. You can, also, try it with grilled chicken.

Ingredients

6 serv.

Dressing
mayonnaise↗1 cup
apple cider vinegar↗4 teaspoons
honey↗5 teaspoons
poppy seeds↗2 teaspoons
salt & freshly ground black pepper, to taste
Salad
boneless skinless chicken breasts↗2 lbs
water↗1⁄2 cup
salt and pepper
pecan pieces, toasted↗3⁄4 cup
red seedless grapes, cut in half↗2 cups
stalks celery, thinly sliced↗3

Step-by-step instructions

1
In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
2
Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish and season with salt and pepper. Add to the pan 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature. Note: I find mixing the ingredients together while still slighly warm absorbs the flavors better.
3
When the chicken is cool, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.

Source: food.com

Original recipe ↗

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