LEGAL SEA FOODS RECIPES RECIPES
RECIPE: SONOMA CHICKEN SALAD | WHOLE FOODS MARKET
This chicken salad is one of our classic Whole Foods Market dishes. The tender chicken breast, crunchy pecans and sweet grapes in each bite are hard to top. Instead of mayonnaise, try substituting plain Greek yogurt for a lower-fat version, or try a combination of both.
Provided by WHOLEFOODSMARKET.COM
Total Time 40 minutes
Yield Serves 8
Number Of Ingredients 12
Steps:
- In a bowl, whisk together mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to use. This can be prepared up to 2 days ahead.
- Preheat 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 20 minutes, then cover and refrigerate until cold.
- When the chicken is cold, cut into bite-size cubes and transfer to a large bowl.
- Stir in pecans, grapes, celery and prepared dressing.
- While you may find a version of this recipe offered at your local store, please note that ingredients, flavor and allergens can vary.
Nutrition Facts : Calories 350 calories, FatContent 20 grams, SaturatedFatContent 3 grams, CholesterolContent 70 milligrams, SodiumContent 420 milligrams, CarbohydrateContent 20 grams, ProteinContent 25 grams
RECIPE: SONOMA CHICKEN SALAD | WHOLE FOODS MARKET
This chicken salad is one of our classic Whole Foods Market dishes. The tender chicken breast, crunchy pecans and sweet grapes in each bite are hard to top. Instead of mayonnaise, try substituting plain Greek yogurt for a lower-fat version, or try a combination of both.
Provided by WHOLEFOODSMARKET.COM
Total Time 40 minutes
Yield Serves 8
Number Of Ingredients 12
Steps:
- In a bowl, whisk together mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to use. This can be prepared up to 2 days ahead.
- Preheat 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 20 minutes, then cover and refrigerate until cold.
- When the chicken is cold, cut into bite-size cubes and transfer to a large bowl.
- Stir in pecans, grapes, celery and prepared dressing.
- While you may find a version of this recipe offered at your local store, please note that ingredients, flavor and allergens can vary.
Nutrition Facts : Calories 350 calories, FatContent 20 grams, SaturatedFatContent 3 grams, CholesterolContent 70 milligrams, SodiumContent 420 milligrams, CarbohydrateContent 20 grams, ProteinContent 25 grams
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