Cashmere Apron

slightly sweet chicken salad


This chicken salad is often requested by my friends and family. Slightly salty with a hint of sweet honey. Baking the chicken results in tender soft meat which is perfect for chicken salad. I like to serve this chicken salad over avocado slices or in a crisp and cool lettuce bowl.

4 skinless chicken breast with rib meat
3 stalks of celery
1/2 onion, cut into 4 equal size pieces
3 sprigs of fresh rosemary
1 cup of celery, chopped small
20 red grapes, cut in half
1/2 cup, chopped candied pecans
1/2 cup apple, seeded, peeled and chopped small
3 Tb light mayonnaise
Juice of 1/2 a lemon
1- 1/2 Tb honey
Salt and pepper to taste

Place the 3 stalks of celery and onion in a baking pan and lay the chicken on top. Sprinkle with rosemary, salt and pepper. Add 1/2 cup of water to pan and cover with foil. Bake chicken in a 350 degree oven for 1- 1/2 hours. Let chicken cool then remove the meat from the bones and chop up. Put the chopped chicken in a bowl and add the celery, apples, grapes and nuts. Gently toss. Combine the mayonnaise, honey and lemon juice in a small bowl. Pour the mayonnaise mixture over the chicken and mix well adding salt and pepper to taste.


  1. How many servings of chicken salad does his recipe make? Sounds delicious!
    I live alone so don’t cook a lot. Could I freeze what I wouldn’t eat in one

    Thanks..You have a beautiful Facebook page & website.

    Christi’s Aunt BJ

    • BJ,

      We don’t recommend freezing the chicken salad. The recipe should feed approximately four people. It doesn’t last long around my house. Glad you are enjoying our blog. :-)


Leave a Reply

Your email address will not be published. Required fields are marked *