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This recipe is adapted from one that appeared in The Whole Foods Market Cookbook published in 2002. It was sold in their Deli section of prepared foods. I don't know if they still offer it or not. I do minimal shopping at their stores and limit my purchases to specific items I can't get elsewhere at much cheaper prices. I made some minor changes to the recipe. If your are not a fan of Tarragon, omit it or substitute another herb. The original did not include Tarragon. I also poached the chicken rather baking. I added flat leaf parsley as well. I served the salad on a bed of baby spinach with cottage cheese, avocado and smoked Gouda cheese. The salad works well as a sandwich filling or stuffing for Pita Pocket bread.

Prep time:
Cook time:
Servings: 6


Cost per serving $2.58 view details


  1. In a bowl combine the mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Mix dressing ingredients together and refrigerate. The dressing can be may be done 2 days prior to mixing the salad.
  2. Chicken can be poached ahead of time and refrigerated. Combine the chicken, remaining salad ingredients and the dressing.
  3. Salad is ready for service.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 252g
Recipe makes 6 servings
Calories 553  
Calories from Fat 374 68%
Total Fat 42.64g 53%
Saturated Fat 5.67g 23%
Trans Fat 0.03g  
Cholesterol 57mg 19%
Sodium 406mg 17%
Potassium 533mg 15%
Total Carbs 20.04g 5%
Dietary Fiber 2.4g 8%
Sugars 16.03g 11%
Protein 24.7g 40%



  • ShaleeDP
    January 20, 2015
    This looks good, thanks for sharing.

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