Pecan Chicken Salad
*Makes 13 servings*
42 oz. of chicken breast (cooked weight)
10 cups red grapes, halved
10 cups celery, diced
1 cup. honey
1 cup Paleo Mayo
1 cup of apple cider vinegar
2 tbsp. poppy seeds
1 cup pecans, toasted and chopped or smashed
Kosher salt, as needed
Course ground black pepper, as needed
Preheat the oven to 350 F.
Prepare chicken breast by lining a sheet pan with foil, seasoning the pan with kosher salt and pepper, laying the chicken breasts out on the pan and seasoning the top sides.
Pour the pecans onto another sheet pan and spread out evenly.
Place both sheet pans into the preheated oven. Cook the pecans for 5-10 minutes or until nicely toasted (be sure to watch carefully, as these can burn quickly). Cook the chicken breasts to an internal temperature of 165 F.
While the chicken is cooking, prepare the Paleo Mayo.
Once the chicken has reached 165 F, remove from oven and chill in the refrigerator until completely cooled. When this is achieved, dice into chunks similar in size to the grape halves.
In a large mixing bowl, whisk together honey, Paleo Mayo, apple cider vinegar, poppy seeds and a pinch of kosher salt and pepper. Add diced chicken and toss or stir to incorporate.
Pour in the grapes and celery and mix again. Add pecans and stir one last time.
Portion out and store in the refrigerator for up to one week. Enjoy!