Sonoma Chicken Salad Makeover

 

 

 

 

 

 

 

 

 

 

 

 

19 "There was a rich man who was clothed in purple and fine linen and who feasted sumptuously every day.

20 And at his gate was laid a poor man named Lazarus, covered with sores,

21 who desired to be fed with what fell from the rich man's table. Moreover, even the dogs came and licked his sores.

22 The poor man died and was carried by the angels to Abraham's side. The rich man also died and was buried,

23 and in Hades, being in torment, he lifted up his eyes and saw Abraham far off and Lazarus at his side.

24 And he called out, 'Father Abraham, have mercy on me, and send Lazarus to dip the end of his finger in water and cool my tongue, for I am in anguish in this flame.'

25 But Abraham said, 'Child, remember that you in your lifetime received your good things, and Lazarus in like manner bad things; but now he is comforted here, and you are in anguish.

26 And besides all this, between us and you a great chasm has been fixed, in order that those who would pass from here to you may not be able, and none may cross from there to us.'

27 And he said, 'Then I beg you, father, to send him to my father's house-

28 for I have five brothers-so that he may warn them, lest they also come into this place of torment.'

29 But Abraham said, 'They have Moses and the Prophets; let them hear them.'

30 And he said, 'No, father Abraham, but if someone goes to them from the dead, they will repent.'

31 He said to him, 'If they do not hear Moses and the Prophets, neither will they be convinced if someone should rise from the dead.'" - Luke 16:19-31

This recipe was generously given years ago by Whole Foods!

I use rotisserie chicken instead of baking chicken.

Dressing 

1 cup mayonnaise 

4 teaspoons apple cider vinegar 

5 teaspoons honey 

2 teaspoons poppy seeds 

Salt and freshly ground pepper to taste 

Salad 

2 chicken rotisserie breast, chopped

3/4 cup pecan pieces, toasted 

2 cups red seedless grapes, cut in half 

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. 

Dice chicken breast into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.

Serve on crackers or toasted croissants.