Sonoma Chicken Salad on a plate with grapes, pecans and celery
Print Recipe
5 from 3 votes

Sonoma Chicken Salad

Sonoma style chicken salad with grapes, pecans, celery and poppy seeds!
Prep Time10 mins
Cook Time30 mins
Course: lunch
Cuisine: American
Servings: 6

Ingredients

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

Dressing

  • 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

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. Next stir in the onion, pecans, grapes, celery, and chicken. Season to taste with salt and pepper.

Notes

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!