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.