This chicken poppy seed salad was a lunchtime treat on our recent Lester family beach trip. My sister-in-law Shannon made this recipe from the new cookbook Home Cooking with Trisha Yearwood.
Chicken Poppy Seed Salad
2 1/2 pounds boneless, skinless chicken breasts
4 celery stalks, finely chopped
4 cups seedless grapes, halved
2 cups slivered almonds
2 cups mayonnaise
1/4 teaspoon pepper
2 tablespoons poppy seeds
2 tablespoons dried dill
Boil the chicken in a large pot filled with water until done, about 45 minutes. Drain the chicken and set aside to cool. Once the chicken is cooled, dice into small pieces and place in a large mixing bowl. Add the celery, grapes, almonds, mayonnaise, salt, pepper, poppy seeds and dill. Mix until the salad is fully combined. Store in the refrigerator. Serves 12.
Shannon was kind enough to pick up a copy of Home Cooking with Trisha Yearwood for me during my recovery, and what a beautiful book it is! Every recipe is accompanied by a full-page photo of the dish. I have already found several I can't wait to try. Find this new classic southern cookbook discounted here.