From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Whisk together the mayo, vinegar, honey, poppy seeds, salt and pepper in a small bowl until combined.
2
Place the pecans in a small skillet and toast over medium heat for 8-10 minutes until golden brown and fragrant, tossing occasionally. Cool slightly.
3
Place the chicken, grapes, celery, chives and pecans in medium bowl. Add the dressing and toss gently to coat. Serve and enjoy!
My Calorie Intake
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My Notes
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Tips & Tricks (5)
- Poach Your Chicken for Tender Results 🍗Poach chicken breasts in seasoned broth instead of pan-searing to ensure they stay incredibly moist and tender, perfect for shredding without drying out.
- Toast Pecans for Maximum Crunch 🥜Lightly toast pecans in a dry skillet for 2-3 minutes before adding to enhance their nutty flavor and ensure they stay crispy rather than becoming soggy.
- Make Dressing First and Chill 🧊Whisk together the poppy seed dressing at least 30 minutes ahead of time so flavors meld and the dressing thickens slightly, creating better coating on the salad.
- Add Grapes at the Last Moment ⏱️Halve and add red grapes just before serving to prevent them from releasing excess juice that can dilute your dressing and make the salad watery.
- Balance Acidity with the Honey-Vinegar Ratio ⚖️Taste your dressing before mixing with chicken—adjust honey and apple cider vinegar ratio to achieve perfect sweet-tangy balance, as this can vary with vinegar brands.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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