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.

A large, beige plate filled with (creamy) chicken salad, halved purple grapes, diced celery and pecans.

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 ingredients individually portioned in small bowls; diced onion, dijon mustard, mayo, parsley etc.

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.

Two glass mixing bowls side by side filled with ingredients for chicken salad.

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.

A close up, macro image of chicken salad.

Chicken Salad FAQs and Expert Tips:

Can I prep Sonoma Chicken Salad in advance?

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.

What is the best way to serve chicken salad?

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!

Check out more great recipes:

I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

A large, beige plate filled with (creamy) chicken salad, halved purple grapes, diced celery and pecans.

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.
5 from 11 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 488kcal

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

 
Ingredients Notes and Substitutions:
  • 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.
Storage and Make Ahead
  • 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. 

Nutrition

Calories: 488kcal | Carbohydrates: 17g | Protein: 20g | Fat: 38g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 488mg | Potassium: 484mg | Fiber: 1g | Sugar: 15g | Vitamin A: 283IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 1mg
Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

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Recipe Rating




10 Comments

  1. 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. 😉

  2. 5 stars
    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. 😎

  3. 5 stars
    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!!!