Sonoma Chicken Salad
• 8 oz of grilled chicken, cooled
• 2 tsp. of poppy seeds
• 2 tbsp canola or olive oil mayo
• 1 cup of seedless red grapes
• 1-2 stalks of celery
• 1 tbsp Chopped pecans
• Salt and pepper to taste
Directions:
Chop chicken into cubes. Add celery, pecans and mayo and mix
with the chicken. Add poppy seeds, grapes, salt and pepper and
give it a quick whirl, making sure not to smash the grapes. Serve
immediately or chill in the refrigerator.
Makes two female servings and one male serving.
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