Sonoma Chicken Salad
For the dressing:
1 c mayonnaise
1 Tbsp apple cider vinegar
1/4 c honey
Sea salt to taste (I omitted)
Freshly ground pepper to taste (I omitted)
For the salad:
2 lbs boneless, skinless chicken breasts, cooked, cooled and diced*
1 c pecans, chopped and toasted (I didn't toast)
1 c dried cranberries, roughly chopped
In a large bowl, stir together all dressing ingredients until thoroughly combined. Cover and refrigerate until ready to use, for up to two days.
To the bowl of dressing, add diced chicken, toasted pecans and cranberries. Refrigerate for at least an hour to chill and to allow the flavors to meld.
*I used rotisserie chicken I purchased at Sam's Club.
Here are the dishes I prepared for lunch;
Chicken salad (served on rolls, not pictured) and peach salad. The peach salad was really good, but not the consistency I was expecting. I might experiment further with the recipe.
Pasta salad and peanut butter stuffed celery. Not the healthiest of lunches, but it was mighty delicious!
Sonoma Chicken Salad recipe source;Five Heart Home