Thursday: Sonoma Chicken Salad Cups
Everybody loves this salad. I love it especially because it's full of things I always seem to have on hand. Full disclosure: It’s summer and we had ours on the go with a bag of chips!
Serves: 4 Prep: 10 Cooking: 0
For the Salad
2 cups chopped grilled chicken
2 stalks of celery, chopped
½ cup of pecans, chopped
1 ¼ cup of grapes, halved
1 oz (a 2”x2” block) Swiss cheese, chopped very small
1 teaspoon poppy seeds
1 head Boston or bibb lettuceFor the Dressing
1/3 cup real mayo
1 teaspoon cider vinegar
1 teaspoon honey
¼ teaspoon kosher salt
¼ teaspoon pepper
The salad is best made 1-4 hours ahead.
Chop all ingredients and place in a large bowl.
In a smaller bowl, combine the dressing ingredients.
Add dressing to chicken mixture and toss to combine.
Choose 8-12 good lettuce leaved and fill with ¼ - ½ cup chicken salad. It really depends on the size of the leaf.
Roll up like a burrito and your done!