Thursday, August 27, 2009

Sonoma Chicken Salad Courtesy of Author Kathy Balland

Kathy Balland is the author of the award-winning book: Lose the Diet – Transform your body by connection with your soul. For a FREE half hour guided meditation audio to help you relax and reconnect, sign up at: The book trailer is at: Follow Kathy on Twitter at:

This is one of my favorite summer recipes. Besides the dressing, there are only four ingredients! It’s simple, cool and delicious. The nutty flavor from the toasted pecans, the texture of the crunchy celery and the sweet flavor from the grapes make a great combination. The simple dressing mixed in with the chicken tops it all off. You can even buy already cooked chicken, including cooked sliced chicken, which makes it even easier.

As I say in my book Lose the Diet the only other thing you need to add is intention. Simply add a dash of love to your food. After all: If you love your food, your food will love you!
Sonoma Chicken Salad (from Whole Foods)


1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
Salt and freshly ground pepper to taste

2 pounds boneless, skinless chicken breasts (or cooked chicken)
3/4 cup pecan pieces, toasted
2 cups red seedless grapes
3 stalks celery, thinly sliced

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.

Toast the pecans by putting them in a pan on medium heat, and stirring for a few minutes until they become toasted, but not burned. Place the pecans in the refrigerator to cool.
Preheat oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate. When the chicken is cold, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing. Enjoy!