Sonoma Chicken Salad (Wholefoods made keto friendly)

[atxburns]

So, The Sonoma chicken salad is the best! but, not so keto friendly with grapes and honey. So, I modified the receipe to make it keto friendly by taking out the honey and grapes.
Serves 12
1 srv/ 4oz:
cal: 302
fat: 27
carbs:2.5
fiber: 1.4
sugar: .8
protein:13

Ingredients:
Dressing
1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons stevia
2 teaspoons poppy seeds
Salt and freshly ground pepper to taste

Salad
2 pounds boneless, skinless chicken breasts
3/4 cup pecan pieces, toasted
3 stalks celery, thinly sliced
Method
In a bowl, combine mayonnaise, vinegar, stevia, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.

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.

When the chicken is cold, dice into bite-size pieces and transfer to a large bowl. Stir in pecans, celery and dressing