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My variation on Sonoma Chicken Salad

Dressing
1 cup mayonnaise
4 tsp apple cider vinegar
5 tsp honey
2 tsp poppy seeds
sea salt, to taste
white pepper, to taste

Salad
2 lb boneless, skinless chicken breasts
2 cups red seedless grapes, cut in half
1-2 cups cubed golden delicious apples, sprinkled with lemon juice

Mix your dressing ingredients in a small bowl and refrigerate until you are ready to use it. You can make the dressing two days in advance.

Preheat your oven to 375 degrees. Place the chicken breasts in a layer in your baking pan with 1/2 cup of water. Cover with foil and bake 25 minutes. Cool at room temperature for about ten minutes, then refrigerate until completely cool. I usually do this step a day or so ahead while I'm cooking something else. Saves a lot of time.

Cut your chicken into bite-sized pieces. Wash and cut your grapes in half. Cube the apples, and sprinkle them with lemon juice to keep them from browning. Add apples, grapes and dressing to your cut-up chicken. You can adjust the amounts of apples and grapes you add to fit your tastes -- also, you don't need to use all of the dressing if you prefer a more dry mix.

Note: I usually serve it on toasted bread with some fruit on the side. (The fruit on the side comes from the fact that I usually divide the salad in two before adding the grapes and apples -- my husband thinks it's sacrilege to add anything else to chicken salad. So I only add to my half, and he gets grapes on the side.)