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A large, beige plate filled with (creamy) chicken salad, halved purple grapes, diced celery and pecans.
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5 from 11 votes

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.
Prep Time10 minutes
Cook Time30 minutes
Course: lunch, Salad
Cuisine: American
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