Ingredients:
- 1 cup low-fat Hellman’s or Best mayonnaise
- 4 teaspoons apple cider vinegar
- 5 teaspoons honey
- 2 teaspoons poppy seeds
- Salt and freshly ground pepper to taste
- 2 large, cooked, chicken breasts (from a roasted chicken or use leftover chicken)
- 3/4 cup pecan pieces, toasted, roughly chopped
- 2 cups red seedless grapes , sliced
- 3 stalks celery, thinly sliced
Instructions:
- In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
