This recipe came from my good childhood friend Jill and I must say it is no coincidence that right before I sat down to post this recipe on the blog, I came across an article talking about the importance of friendship and giving thanks to the Lord for giving us close friends to lean on through our journey. The older I get the more I realize there is great value in having close and trusted friends. A friend whom can give you insight, encouragement and strength to help us overcome struggles and battles. In this tough world we need people to help guide us back to His light.
My friend Jill is one of those friends and I am so very thankful for her. Her positive and cheerful attitude mixed with her humor are a perfect match for me….she also is an amazing hostess and cook. Almost every time I visit her house I leave with a recipe in hand for something delicious she created. This Sonoma Chicken Salad is one of them. A quick visit at her house with a light lunch of this chicken salad and strawberry balsamic salad was such a treat. Jill served this on a croissant with swiss cheese and a bit of spicy mustard. When I replicated it at home for my family (whom do not like mustard or swiss cheese) I just served it plain for some and on regular sandwich bread for the others. It was equally delicious. Hope you enjoy this recipe and also remember to give thanks for those close and trusted friends; they are a gift!
- 2 pounds boneless skinless chicken breast, cooked and chopped
- ¾ cup chopped pecans
- 2 cups red seedless grapes, halved
- 3 stalks celery, thinly sliced
- ¼ tsp ground black pepper
- Dressing
- 1 cup mayonnaise
- 4 tsp apple cider vinegar
- 5 tsp honey
- 2 tsp poppy seeds
- ¼ tsp sea salt
- Combine dressing ingredients and set aside.
- Mix together chicken, pecans, grapes and celery and then stir in dressing until mixed well.
- Refrigerate until ready to use. Serve as a sandwich or salad on a bed of lettuce. Enjoy
