In the summer when the days are hot,
I like to find a shady spot,
And hardly move a single bit
And sit, and sit, and sit, and sit.~Frank Arch
Remember being a kid and looking forward to going on a picnic? Just the mention of the word picnic always meant “fun”! Sadly, nowadays, most kids would rather sit in front of their computers and video games rather than head outside for a picnic!
We were recently invited out to our friend, Becky’s, ranch to see all the fabulous improvements she’s been doing. This ranch has got to be one of the prettiest places in the Hill Country! We had a wonderful time touring the ranch, meeting her dogs, goats & horses, and when lunch time came around, she had a fabulous picnic to take down to the lake. Her chicken salad was “to die for”, so I naturally asked her for the recipe. It’s called Sonoma Chicken Salad, and it comes from the Whole Foods Market Cookbook. Do yourself a favor and give it a try! And if you can get your kids to unplug from technology long enough, pack some up and head out for a picnic!
Thanks, Becky, for sharing your little slice of heaven with us! 🙂
Sonoma Chicken Salad
Whole Foods Market Cookbook
- 1 cup mayonnaise
- 4 teaspoons apple cider vinegar
- 5 teaspoons honey
- 2 teaspoons poppy seeds
- Salt and freshly ground pepper to taste
- 2 pounds boneless, skinless chicken breasts
- 3/4 cup pecan pieces, toasted
- 2 cups red seedless grapes
- 3 stalks celery, thinly sliced
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 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.
When the chicken is cold, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.