Sunday, April 5, 2009

Whole Foods Market Sonoma Chicken Salad Sandwich


I love going to Whole Foods for their vast variety of food options. This chicken salad is a nice change of pace to the numerous pizza/Chinese/burger restaurants near my office. You can taste the slight sweet flavor of honey, and I love that it includes grapes! This chicken salad is different from my mom's recipe in that I dice the chicken (like a traditional chicken salad). This recipe makes a lot of dressing, so be sure to use the appropriate amounts of chicken, grapes, and veggies so the dressing isn't running past your bread.

Dressing
1 cup Hellmann's mayo
4 tsp cider vinegar
5 tsp honey
2 tsp poppy seeds
Salt
White pepper (a healthy dose)

Chicken Salad
1-1/2 lbs boneless, skinless chicken breasts
3/4 cup chopped pecans, toasted
2 cups red, seedless grapes- cut in half
3 stalks celery, thinly sliced
Bread- Toasted croissants, foccacia bread, or ciabatta bread

Directions
1. Boil water in a medium pot. In the meantime, remove chicken breasts from package and de-fatty chicken. Once you have a rolling boil, add the chicken breasts and boil for 20-25 minutes. Once cooked through, strain the water, cool the chicken slightly at room temperature, then chill completely, lightly covered in plastic wrap in the refrigerator. When the chicken is cold, dice into bite-sized pieces.
2. While the chicken is being cooked, make the dressing. In a large bowl, combine all the dressing ingredients. Reserve the dressing in the refrigerator. This may be done 2 days prior to mixing the Chicken Salad.
3. Combine chicken in the mayo mixture, and add pecans, grapes, and celery.
4. Add more seasoning to taste.

Note: Can top it with Croissants, Foccacia bread, or Ciabatta bread.

Source: Whole Foods Market cookbook

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