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Hi friends. If you have never had sonoma chicken salad before you are in for a treat!!!
Of all the chicken salads out there THIS chicken salad is the queen of them all.
It’s just got that perfect balance between crunchy celery and pecans, and juicy, sweet grapes with tender, savory chicken and a dressing that’s just the right amount to keep everything moist, but without being greasy.
Don’t get me wrong, I absolutely adore my both my 10 minute curry chicken salad, and my curried chicken salad in cantaloupe boats – they are a staple in our house. But, there is something so classic, well balanced, and clean about this chicken sonoma salad.
Best part: it’s so easy to make. Especially if you use a store bought rotisserie chicken instead of cooking your own (options for this are in the notes of the recipe card). This chicken salad comes together in only 23 minutes of hands-on-time.
Let’s make some! Shall we?
Ingredients for chicken sonoma salad:
- previously cooked, and cooled chicken
- pecans – we toast them up for extra crunch and flavor. So good!
- red grapes, sliced in half
- celery
- plain fat free Greek yogurt – to help keep the sauce a little lighter
- mayonnaise – to give just the right amount of mayonnaise taste to the sauce.
- honey – for a hint of sweetness
- apple cider vinegar – for a hint of tangy brightness
- poppy seeds – a classic, must-have-ingredient that rounds out those flavors.
- salt and pepper – for seasoning, of course!
That’s it!
Note: you can use either all Greek yogurt, or all mayo for the dressing if you prefer. I like the combo of both. The Greek yogurt keeps the salad lighter, and the little bit of mayo adds that lovely rich flavor we know and love.
Either way, the chicken salad will be so good!
How should I cook the chicken?
You have a few options:
- Store bought rotisserie chicken – My favorite thing to do when making any chicken salad, is to use a store bought rotisserie chicken. I bring it home and immediately remove the skin (discard) and the meat, while it’s still warm. Then, I shred or chop the chicken up while it’s still warm, and store it in my fridge until I am ready to make the chicken salad. This feels like the easiest, quickset way to make chicken salad. Also I don’t have to turn on my oven when it’s summertime – when I usually want to make chicken salad.
- instant pot whole chicken – I think the second best, hassle free way to cook 4 cups of chicken for a chicken salad, is to make my recipe for instant pot whole chicken. This also doesn’t require you to heat up your kitchen. And, it’s pretty much hands off cooking.
- Cook up some chicken breast – you could also cook up some chicken breast any way that you like to cook your chicken breast. All you need is a little salt and pepper for seasoning and you’re good to go.
- Use up leftover chicken in your fridge – if you happen to have a large amount of leftover chicken hanging out then go ahead and use that. Chicken salad is a great way to use it up!
To shred or chop the chicken?
You can do either. I prefer mine finely shredded.
Tips on shredding chicken
Always shred your chicken while it’s still warm. This goes for chicken breast too. It shreds up way easier while it’s still warm.
If you are using leftover cold chicken, I suggest either just cubing the chicken instead of shredding it. Or, heating it up in the microwave for a little bit, just to get it warm, and then shred it.
My favorite trick is to use my electric hand mixer (or stand mixer) and place the chicken in a bowl and use the electric machine power to do the shredding. It’s how I get the chicken really fine. And, it saves you time! Bonus!
Where does sonoma chicken salad come from?
The only place I have had chicken sonoma salad is from Whole Foods.
I don’t live near a Whole Foods. But, when I visit family in Texas, they have gotten it from Whole Foods as an easy meal. So GOOD!
That being said, I have no idea if Whole Foods is the originator of sonoma chicken salad, or where it came from exactly.
After doing a quick google search, I learned that Sonoma is a historic city in northern California in the heart of the winemaking region. Maybe the grapes in the salad have a connection to the winemaking city in California?
Does sonoma chicken salad make good leftovers?
Yes!!! You can totally make this salad as a meal prep ingredient.
However, it is best when it’s enjoyed within the first 24 hours. The grapes and the pecans become a little bit soggy. That being said, we still really enjoy it on day 4.
If you’re serving this salad to guests though, I would recommend only making it up to 8 hours in advance.
How can I serve sonoma chicken salad?
Several ways:
- Eat it plain, as it is, in it’s prefect glory – this is our favorite way to eat it.
- on a sandwich – this is my second favorite way
- in a lettuce wrap – a great way to get more veggies in.
When to serve sonoma chicken salad?
- Any summertime party – so good for feeding large crowds, plus it’s refreshing.
- lunch or dinner -an easy make-ahead lunch or dinner any night of the week.
- Picnics – this would be the ideal lunch to pack for a little picnic. OMG! can you imagine?
I hope you enjoy this sonoma chicken salad as much as we do. It’s such a simple dish, but with a lot of flavor and texture that make it feel special. The dressing is perfectly creamy, the grapes are sweet and juicy, the pecans are crunchy and nutty, and the chicken is tender. Oh, and the celery adds the perfect vegetal crunch without taking over the flavors.
When you make this recipe be sure to leave a comment down below, along with a star rating. This helps me out more then you know, and I love hearing from you. Thanks, friends.
More chicken salad recipes for to try
More easy chicken recipes for you to love
- instant pot whole chicken
- chicken broccoli stir fry
- lighter orange chicken
- Mexican salads in a jar with healthy ranch dressing (uses cooked, cooled chicken)
- chicken caprese salad jars (also uses cooked, cooled chicken)
Sonoma Chicken Salad (Whole Foods Copycat)
- Prep Time: 15 mins
- recommended chill time: 2 hours
- Cook Time: 8 mins
- Total Time: 2 hours 23 minutes
- Yield: 6 to 8 1x
- Category: Entree, Lunch, Dinner, easy, chicken
- Method: chop, stir
- Cuisine: gluten free, healthy, dairy free, egg free
- Diet: Gluten Free
Description
Sonoma chicken salad is a house favorite. It’s packed with juicy chicken that’s coated in a light creamy sauce. With sweet grapes, crunchy pecans and celery. Great for a simple summertime meal, or for serving at a party. Can be made up to 8 hours in advance.
Ingredients
Chicken salad
- 4 cups, previously cooked, cooled chicken (see notes for options)
- 1 cup halved pecans
- 5 to 7 celery stalks, chopped
- 3 cups red, seedless grapes, sliced in half
Dressing
- 1 cup plain, fat free Greek yogurt (see notes)
- 1/4 cup + 2 tablespoons mayonnaise
- 1/4 cup + 2 tablespoons honey
- 2.5 tablespoons apple cider vinegar
- 1 tablespoon poppy seeds
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
For garnish
- Optional: parsley, or chives, chopped
Instructions
- Prepare the chicken: If you don’t already have cooled chicken then cook it at this time (see notes for options). Cube the chicken when you are ready to use it. If you want your chicken to be shredded then make sure it’s warm when doing so, because this makes it shred a lot easier. Tip: I like to use my hand mixer to “shred” the chicken in a bowl. This is how I get really finely shredded chicken, and it’s so quick and easy too.
- Toast the pecans: Preheat your oven to 350 degrees Fahrenheit. Add the pecans to a small rimmed baking sheet, spread into an even layer. Toast them into the oven for 3 minuets, toss, and toast another 1 to 2 minutes, or until the pecans look darker in color and are fragrant – careful not to burn them. Instead, you could toast them in a dry skillet, on the stove, stirring frequently for about 3 to 5 minutes. This is a nice method if you don’t want to turn on your oven in the summer.
- Prepare the remaining ingredients for the salad: Chop the celery and halve the grapes – set aside. Once the pecans have cooled enough to handle use your fingers to break the pecans in half, or into thirds. I like doing this versus chopping them because I am more in control of the size I get of the pecans, and I don’t get a bunch of nut dust from chopping them.
- Make the dressing: To a large mixing bowl add the Greek yogurt, mayonnaise, honey, apple cider vinegar, poppy seeds, kosher salt, and black pepper – whisk until well combined.
- Add the remaining ingredients: To the bowl with the dressing add the cubed/shredded, and cooled chicken, toss until well combined. At this point, taste the chicken and adjust seasoning as needed. Add the celery, grapes, and pecans – gently toss to combine.
- Chill: When in a pinch you can serve the chicken salad immediately. However, it is best if it chills in the fridge for at least 2 hours, or up to 4 hours. Chicken salad is always better when it’s chilled, and the flavors meld together. This makes the perfect make ahead dish.
- Serve: The chicken salad is best served chilled. Give the chicken salad one more toss and garnish with a sprinkle of chopped parsley, or chives, if desired. Serve immediately. You can serve the salad on a plate, plane (how we like to eat it), or as a sandwich filling, or wrapped in lettuce. All are delicious options.
- Leftovers: The leftovers are best eaten within 24 hours. The pecans start to get a little soggy, along with the grapes. However, we still eat it on day 3 and 4 and enjoy it very much.
Notes
Options for cooking chicken: I often use a store bought rotisserie chicken (1 whole chicken = about 4 cups of cubed or shredded chicken). I will remove the meat and shred it while it’s still warm, when I first get it home, and then it’s ready to go when I want to make the chicken salad. You could also make my instant pot whole chicken for a similar effect. Or you can use about 4 chicken breasts, cook them up your favorite way with just a little salt and pepper and you’re good to go. I do recommend cooking the chicken in advance, if you can. It just makes making the chicken salad itself a breeze.
Cook time: Keep in mind that the cook time does not time to cook the chick, if you’re cooking your own.
Mayonnaise/Greek yogurt: You can use either all mayonnaise (this is more traditional), or all yogurt for the dressing. I like the combo because the Greek yogurt helps to cut down on the fat, and the little bit of mayonnaise help to cut the tanginess of the yogurt. Any way you prefer will create a delicious chicken salad.
Dairy free: To make this recipe dairy free be sure to use all mayonnaise, and omit the yogurt.
Egg free: To make this recipe egg free be sure to either use all Greek yogurt, or use a vegan mayonnaise.
Inspired by and adapted from: Whole Foods
Made this a few times, heres my feedback:
* forget the pecans, use the ‘king of nuts’, use Cashews instead. Not only are they the most slept on pizza topung…but they work great after skme extra toasting in a dry sauté pan. Its okay to see some charred parts.
* 86 the yogurt. That tart flavor its intended to add gets lost. Increase the other dressing ingredients to make up…or sub sour cream/creme frash i
* serve on toasted Hawaiian burger buns. They turn this into a dessert sandwich so expect kiddos to like this.
Hi, thank you for sharing your adaptations of the recipe, they sound great. I am glad to hear you have made it several times, and are enjoying the recipe as well.
Side note, I did edit your comment by removing one phrase, to keep the comment appropriate.
Thanks again for the kind rating.