Sonoma Chicken Salad

 A while back I tasted the sample  at Costco of their Somoma chicken salad it was so good. I immediately bought the large package and went on my way home.  While it was at my house I looked at the ingredients and realized this would be easy enough to make myself.   I found a few  other variations online of others trying to replicate this great chicken salad.  It was a simple fast dinner.  It would be great though for a lunch or a baby shower or something like that.
  Traditionally I love chicken salad on croissants  I was trying to be healthier and I ate mine on a bed of spinach and served my husbands on Dave killer bread (my favorite bread, it is so nutritious and hearty)

• 100% Whole Grain
• 5g Fiber
• 6g Protein
• Certified organic
• 27oz loaf size
• Certified Kosher by Oregon Kosher

 Note I am not paid to say this (I wish), just my opinion these people have no idea who I am...

Ingredients

• 1 cup mayonnaise( I used light)
• 4 teaspoons apple cider vinegar
• 5 teaspoons honey
• 2 teaspoons poppy seeds
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• salt & freshly ground black pepper
• 3 large boneless skinless chicken breasts
• 3/4 cup pecan pieces, toasted
• 1 1/4 cups dried cranberries ( craisins)
• 3 stalks celery, chopped

Directions

1. In a bowl, combine mayonnaise, vinegar, honey, poppy seeds,garlic powder,onion powder, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
2. Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
3. When the chicken is cold, dice into bite-size pieces or shred and transfer to a large bowl. Stir in pecans, Craisins, celery and dressing.