Sonoma Chicken Salad
(About 2 servings)
- 3 tbsp mayonnaise
- 1 1/2 tsp apple cider vinegar
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground pepper
- 2 cups cooked chicken breast; shred or cut into bite size cubes
- 1/2 cup grapes, halved
- 1/4 cups pecans (or walnuts), lightly toasted and chopped into smaller pieces
In a small bowl, whisk together the mayo, vinegar, salt and pepper until smooth and creamy. Set aside.
In a medium bowl add the chicken, grapes, and pecans. Pour in the mayo mixture. Gently fold everything together until well combined.
Spoon chicken salad onto some bread for a sandwich or into some pita pockets. Or on top of some mixed greens.