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

Scale

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

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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