Many years ago, I was at a girl's camp in the mountains and the leaders took turns planning the meals. This was one of the lunches we had and it tasted SO GOOD to me! I know that things always taste better when you are in the mountains, but this was especially good. My friend Jodi gave me this recipe. I love it.
Some nights I don't have much time to cook dinner, so this is a great one that I can make during the morning and pull it out, put it in a pita pocket and dinner is ready.
These are the ingredients. Don't forget to cut your grapes in half using this helpful tip
To toast your pecans, put them on a cookie sheet sprayed with Pam and bake at 350 degrees for about 5 minutes, or until they become fragrant (watch them closely so they don't burn)
Honey of a Chicken Salad
4 c cubed, cooked chicken
1 1/2 c seedless grapes - sliced
1 c toasted pecan pieces
1/2 c mayonnaise
1/4 c vanilla yogurt
2 TBSP honey
1 tsp poppy seeds
1/4 tsp white pepper
1 TBSP fresh lime juice
In a large bowl, combine chicken, grapes and nuts. In a small bowl, combine mayonnaise, yogurt, honey, poppy seeds, white pepper and lime juice. Add to chicken mixture and gently toss to coat. Serve on lettuce leaves or in a pita bread pocket.