To save time, the dressing can be made several hours ahead of serving time. Enjoy!!
1 cup Light or Regular Mayonnaise
2 tsp Dijon Mustard
4 tsp Apple Cider Vinegar
5 tsp Honey
1 or 2 tsp Poppy Seeds, to taste
Salt and Ground Black Pepper, to taste
3 boneless, skinless Chicken Breasts, thinly slices horizontally to create 6 pieces
1 cup Pecan Pieces, chopped
2 cups Red Seedless Grapes, rinsed
3 stalks Celery, thinly sliced
Chopped Romaine or Mixed Greens
Prepare the dressing by mixing the mayo, mustard, vinegar, honey, poppy seeds and salt and pepper in a bowl. Refrigerate at least 1 hour before you are ready to dress the salad.
Place the chicken breasts in one layer in a large skillet and season generously with salt and pepper. Add 2 cups water to the pan and bring the chicken to a boil over medium-high heat. Reduce heat to a simmer and cook until the chicken is cooked through. Remove the cooked chicken from the pan and place on a platter to cool for 20 minutes. Refrigerate the chicken for about 30 minutes or until chilled.
Cut the cooled chicken into bite-sized pieces and transfer to a large bowl. Stir in the pecans, grapes, celery and dressing, adding salt or pepper, if needed. Place 2 cups of chopped romaine on a plate and top with 2 cups of the salad mixture. Serve about 6.