Sonoma Chicken Salad



This is a slight variation of the version that sells at Costco for about $5 a pound............
Originally a Whole Foods recipe but made with grapes, cranberries are a whole lot better. This makes 6 servings.

1 cup mayonnaise (I use salad dressing)
4 tsp cider vinegar
5 tsp honey (I use Miller's white honey if you can find it and about 7 heavy tsp but clover is ok)
2 tsp poppy seeds
salt and pepper to taste

2 lbs boneless chicken breast
3/4 cup toasted pecan pieces
1 cup dried cranberries (most stores with a bulk food section will have these bulk)
3 stalks celery thinly sliced

Prepare the dressing by thoroughly mixing together all dressing ingredients in a bowl. Refrigerate until ready to dress the salad. (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 baking pan, cool at room temperature for 10 minutes, then cover and refrigerate.

When the breasts are completely chilled (at least 2 hours refrigerated), dice into bite-sized pieces and transfer to a large bowl. Stir in pecans, cranberries, celery and dressing.