My favorite chicken salad recipe

Smoking the chickens first is best, but if not oh well


Dressing
1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds (honestly not necessary if you don’t have it)
1/4 teaspoon fine sea salt

Salad
2 pounds boneless, skinless chicken breasts
3/4 cup pecan pieces, toasted
2 cups red seedless grapes, halved
3 stalks celery, thinly sliced
1/4 teaspoon ground black pepper

Method:
In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to use. This can be prepared up to 2 days ahead.

Preheat the oven to 375°F. Place chicken breasts in one layer in a baking dish with 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 for 10 minutes, then cover and refrigerate until cooled. *** Or smoke them ***

When the chicken is cold, shred it and transfer to a large bowl. Stir in pecans, grapes, celery and reserved dressing.