Directions:
- 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.
- 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.
- When the chicken is cool, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 679.22 Kcal (2844 kJ) | ||
| Calories from fat | 488.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.31g | 84% | |
|---|---|---|---|
| Cholesterol | 104.59mg | 35% | |
| Sodium | 748.87mg | 31% | |
| Potassium | 748.1mg | 16% | |
| Total Carbs | 19.57g | 7% | |
| Sugars | 14.91g | 60% | |
| Dietary Fiber | 3.99g | 16% | |
| Protein | 34.55g | 69% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 1mg | 5% | |
| Calcium | 63.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 206.08 Kcal (863 kJ) | ||
| Calories from fat | 148.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.48g | 84% | |
|---|---|---|---|
| Cholesterol | 31.73mg | 35% | |
| Sodium | 227.22mg | 31% | |
| Potassium | 226.98mg | 16% | |
| Total Carbs | 5.94g | 7% | |
| Sugars | 4.53g | 60% | |
| Dietary Fiber | 1.21g | 16% | |
| Protein | 10.48g | 69% | |
| Vitamin C | 0.9mg | 5% | |
| Iron | 0.3mg | 5% | |
| Calcium | 19.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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