Sonoma Chicken Salad
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 really love a good chicken salad. In fact, this is the first of many chicken salad recipes I plan on posting to the site. This version 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 four days!
P.S. You can use a rotisserie chicken for this recipe to save a little time and effort! One whole 2-pound (ish) rotisserie chicken should do it. Discard the skin and bones, shred the meat and you’ll be good to go!
Looking for the perfect pairing? Serve Sonoma Chicken Salad alongside Greek Orzo Pasta Salad, Carrot Salad with Toasted Walnuts and Golden Raisins or Spring Couscous Salad with Feta and Avocado.
Ingredients You’ll Need
Here’s everything you’ll need to make Sonoma Chicken Salad: boneless, skinless chicken breast, grapes, red onion, celery, pecans, poppy seeds, mayonnaise, dijon mustard, sour cream, vinegar, and honey.
Recipe Step by Step
Step One: Poach the Chicken
In a large pot of salted water poach the chicken for 15-20 minutes. Cool completely then shred.
Step 2. Make the Dressing
Whisk together all of the dressing ingredients in a large bowl. Season with salt and pepper.
Step 3. Toss and Serve
Toss the chicken, celery, onion, grapes, and toasted pecans with the dressing. Serve immediately or store in the refrigerator.
Chicken Salad FAQs and Expert Tips:
Yes! The flavor will only get better after a night marinating in the refrigerator. You can make this chicken salad up to 24 hours ahead of serving.
I like to serve chicken salad on toasted, seedy bread. You can also serve it with croissants, crackers, on top of a bed of mixed greens or wrapped in a tortilla!
More Grab and Go Deli Salads:
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Sonoma Chicken Salad
Ingredients
Salad
- 3 large boneless skinless chicken breasts - about 2 pounds
- 1 heaping cup grapes - sliced in half
- 1/2 red onion - about 1/3 cup, diced
- 3 stalks celery - about 1 cup, diced
- 1 cup pecan halves - toasted and coarsely chopped
Dressing
- 3/4 cup mayo
- 1/4 cup sour cream
- 2 tablespoons dijon mustard
- 3 tablespoons honey
- 3 tablespoons apple cider vinegar
- 1 tablespoons poppy seeds
- salt
Instructions
- 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. Taste and season with salt as needed.
- In a large bowl toss the shredded chicken with the grapes, celery, onion, toasted pecans, and dressing. Serve immediately or store in the refrigerator. This recipe is even better the next day!
Notes
- Chicken Breast: Roasted rotisserie chicken is great for this recipe and a good time saver.
- Red Onion: Shallot or, white onion.
- Grapes: Diced apple.
- Pecans: Toasted walnuts or almonds.
- Apple Cider Vinegar: Red wine, rice, champagne vinegar, or lemon juice.
- Sour Cream: Plain yogurt, crème fraîche, or extra mayo if you prefer a dairy-free chicken salad.
- Sonoma Chicken Salad will stay fresh in the refrigerator for up to four days. You can absolutely make this recipe ahead. The flavor is best after a few hours in the refrigerator marinating.
Absolutely the BOMB!
Prior to preparing this delicious recipe, I use to purchase WholeFoods version. Never again…this is BAR NONE much tastier.
I can’t wait to serve and share with guests.
Thank you so very much!
Deborah
Deborah! This review made my day. Thank you so much – so glad you loved it.
My favorite salad! I’ve made this many times but instead of buying the ingredience for the dressing, I used Bryans Poppy Seed dressing that I always have on hand. I love this recipe. Thank you. 😉
This is literally the best chicken salad. Can’t wait to look through the rest of your recipes!
Followed recipe exactly except I used chicken stock for boiling and used light mayo and sour cream. Absolutely delicious. I’m going to try it again next time I smoke some chicken. Excited thinking about that. 😎
I made this for Mother’s Day last year having just googled “Sonoma Chicken Salad” and landing on your site. It was a huge hit and way better than braving the brunch crowd out for something that wouldn’t even be this good. This review is way overdue because I’ve made this recipe nearly every few weeks since to meal prep. I often share it with friends/family and everyone loves it. The last couple of times I’ve done the apple instead of grapes and I think I like it even more. Thank you for the great recipe. I’m a big fan of yours!!!
Marie, thank you for this lovely feedback. I’m so glad you liked this recipe. I think I’ll have to give the apple a try next time – sounds delish! xx
Delicioso! Quick and yummy recipe. Definitely making this again!
So glad you enjoyed this one Lily!
Love it
All my family enjoyed this salad
Thank you for this recipe
I’m so glad! Thank you Tatyana!
Great flavors and textures; crunchy and creamy!