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Sonoma Chicken Salad is the perfect summertime meal! It’s light, refreshing, and full of flavor. This salad is perfect for a quick lunch or dinner. In this blog, I will share with you a Sonoma chicken salad recipe that is extremely delicious. The best part is that it can be made in under 30 minutes. It’s packed with protein and vegetables, so it will keep you feeling full and satisfied.
This salad is packed with flavor and nutrition. The chicken is a great source of protein, while the grapes and celery add some satisfying crunch. With its light and flavorful dressing, this salad is a winner. This salad is perfect for a light lunch or dinner, and it’s also great for entertaining. Serve it with some crusty bread and a glass of wine, and you’ve got the perfect meal!
How To Make Sonoma Chicken Salad
This Sonoma Chicken Salad is a quick and easy way to make a delicious, healthy meal that the whole family will enjoy. I like to use boneless, skinless chicken breasts for this recipe, but you can use whatever kind of chicken you prefer. The salad can be served on a bed of lettuce or wrapped in a tortilla. Give it a try today!
Ingredients To Make Sonoma Chicken Salad
- 2 pounds chicken breasts (boneless and skinless)
- 1 cup mayonnaise
- 4 teaspoons apple cider vinegar
- 5 teaspoons honey
- 2 teaspoons poppy seeds
- salt and pepper (to taste)
- ¾ cup pecan pieces (toasted)
- 2 cups red grapes (seedless)
- 3 stalks celery
Step By Step Instructions To Make Sonoma Chicken Salad
Step 1
Mix together honey, poppy seeds, vinegar, mayo, and vinegar in a bowl. Dress the salad once it has been refrigerated. You can prepare this up to 2 days in advance.
Step 2
Prepare an oven to 350 degrees F. Place the chicken breasts in a baking dish with 1/2 cup water. Wrap foil around the dish and bake for 25 minutes or until the chicken is completely cooked.
Step 3
Once the chicken breasts have been cooked, remove them from the pan, cool them at room temperature for 10 minutes, and cover and store them in the refrigerator.
Step 4
Once the chicken is cold, dice it into bite-size chunks and place it in a large bowl. Add pecans, grapes, celery, and dressing. Enjoy!
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Final Thoughts
I hope you enjoyed this recipe for Sonoma chicken salad. This Sonoma chicken salad is a healthy and flavorful option for a light lunch or dinner. Serve it on some whole wheat bread or crackers for a complete meal, or enjoy it as is. This salad will keep in the fridge for up to three days, so feel free to make a batch at the beginning of the week and enjoy it all week long. So next time you’re looking for an easy lunch or dinner option, give this Sonoma chicken salad a try! Thanks for reading!
Sonoma Chicken Salad Recipe
Ingredients
- 2 pounds chicken breasts (boneless and skinless)
- 1 cup mayonnaise
- 4 teaspoons apple cider vinegar
- 5 teaspoons honey
- 2 teaspoons poppy seeds
- salt and pepper (to taste)
- ¾ cup pecan pieces (toasted)
- 2 cups red grapes (seedless)
- 3 stalks celery
Instructions
- Mix together honey, poppy seeds, vinegar, mayo, and vinegar in a bowl. Dress the salad once it has been refrigerated. You can prepare this up to 2 days in advance.
- Prepare an oven to 350 degrees F. Place the chicken breasts in a baking dish with 1/2 cup water. Wrap foil around the dish and bake for 25 minutes or until the chicken is completely cooked.
- Once the chicken breasts have been cooked, remove them from the pan, cool them at room temperature for 10 minutes, and cover and store them in the refrigerator.
- Once the chicken is cold, dice it into bite-size chunks and place it in a large bowl. Add pecans, grapes, celery, and dressing. Enjoy!