Creamy, crunchy and slightly sweet this Sonoma style chicken salad makes for a perfect lunch or afternoon snack! Serve it over a bed of greens, in between bread or all on its own.
I love love, LOVE chicken salad! In fact, this is the first of many chicken salad recipes I plan on posting to the site. This one is a classic Sonoma style that mixes shredded chicken, grapes, pecans and poppy seeds with a creamy, slightly sweet dressing. Make this salad at the beginning of the week and keep it in an airtight container in the refrigerator and it will last up to five days!
If you want to use a rotisserie chicken to make this salad, remove the breasts from bird and shred as you normally would. Save the carcass and the rest of the meat for another recipe like tacos or chicken soup!
Sonoma Chicken Salad Ingredients→
Sonoma Chicken Salad
- 2 large boneless skinless chicken breasts (about 1.5-2lbs)
- 1 heaping cup grapes sliced in half
- 1/4 red onion thinly sliced
- 3 stalks celery thinly sliced
- 1 c toasted pecans coarsely chopped
- 3/4 c mayo
- 1/4 c sour cream
- 2 tbsp dijon mustard
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- 1 tbsp poppy seeds
- salt and pepper
- Place the chicken breast in a pot and cover with water and a generous pinch of salt. Bring to simmer, cover and cook for 15-20 minutes until cooked through. Remove the chicken from water and let rest until cool enough to handle. Use a stand mixer with the paddle attachment or two forks to shred the chicken. Let cool completely before tossing with the other ingredients.
- Whisk together all of the dressing ingredients in a large bowl. Next stir in the onion, pecans, grapes, celery, and chicken. Season to taste with salt and pepper.