Sunday, September 11, 2011

Chicken Salad

2 cups chicken breast, baked, cut in bite-sized pieces
2 Tbsp. pecans, chopped
2 Tbsp. poppy seeds
2 Tbsp. honey
2 Tbsp. Balsamic vinegar
1 cup seedless grapes, sliced
½ cup fat-free mayonnaise

Directions:
Combine all ingredients together. Keep refrigerated.